Freezing Meatballs

[jvalentino]

Hi All,

Tonight I find myself with a double batch of meatballs and can only use one. I usually cook them @425F to brown them, then braise them in the sauce.

Since I have too many my question is- Should I freeze them raw, or bake then freeze, and reheat in the sauce?

Thanks,

Jeff

[John DePaula]

Personally, I'd cook first, then freeze them on a cookie sheet and transfer them to a freezer bag so you can pull out one or two when you make sauce/pasta.

[Chris Amirault]

You can also vacuum-seal the cooked meatballs without freezing them first. Since the grinding and the mixing are a production (and the kids like rolling them!), I always make a massive batch whenever I make them, cook them on sheets in the oven, and freeze the majority for later.

[Chris Hennes]

I generally deep-fry my meatballs a little on the under-done side and then freeze them. Works great.

[jvalentino]

I generally deep-fry my meatballs a little on the under-done side

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I do this when it's just for my family, but when I make multiple batches I've been using it as an excuse to tweak the baking process and not fry meatballs for hours on end.

[jvalentino]

I make them, cook them on sheets in the oven, and freeze the majority for later.

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How would you rate the taste as opposed to freshly cooked? I have been anti-freezer for sometime, especially for meat. Nowadays though I'm trying to buy in a little more in bulk and get along with my freezer. We're taking it slow.

[suzilightning]

since i poach my meatballs from raw in my gravy(from adrienne trigiani's family recipe) i freeze raw then pull out the number i need.

[Chris Amirault]

I make them, cook them on sheets in the oven, and freeze the majority for later.

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How would you rate the taste as opposed to freshly cooked? I have been anti-freezer for sometime, especially for meat. Nowadays though I'm trying to buy in a little more in bulk and get along with my freezer. We're taking it slow.

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I think that I can detect a very slight loss of brightness in the flavorings -- the oregano is a teeny bit less pungent, for example. However, it's barely noticeable served in sauce at a family-style meal by anyone but me.

You are vacuum-sealing them, right? I'm not talking about freezer-burned stuff here.

[jvalentino]

You are vacuum-sealing them, right? I'm not talking about freezer-burned stuff here.

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One of my Christmas presents which I have high hopes for.

Thanks,

Jeff

[kwankapang]

I deep freeze the meatballs raw, defrost naturally or in the microwave oven. Pan-fried with some oil and cooked through with Pomodoro sauce for my pasta dish.