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Freezing Meatballs


jvalentino
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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

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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.

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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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 Amirault

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Sir Luscious got gator belts and patty melts

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

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. :wub:

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

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. :wub:

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.

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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  • 6 years later...

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.

 

Pasta meatball.JPG

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My name is KP Kwan. I am a pharmacist turned restaurateur who lives in Kuala Lumpur, Malaysia. I have worked in my restaurant more than ten years and since year 2012.

 

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