so i am making 1/2 ground hot italian sausage 1/2 ground beef panade meatballs for oven roasting then to finish cooking in a dutch oven tomato sauce in the oven. my question is i always make too many meatballs so when in the process can i freeze them for the best result? raw? half cooked? fully cooked in the sauce?
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jjay, I do the same thing, we love meatballs.
I use them in sauces and soups.
For myself, I make up a fairly good sized batch of meatballs, place them on a sheet pan , uncooked, and then into the deep freeze.
Once the cuties are fully frozen, I put them into a zip top freezer bag for future consumption.
Also, I found that by making up my "red sauce" and then just adding the frozen meatballs into the sauce to cook (I cook by sauce pretty much all day) not only does the sauce taste better but the meatballs are so tender and NO MESS!!
Oh, I also wanted to say, ALOHA and welcome to chef talk, this site is GREAT!! There are several threads about meatballs.
You may want to try the search tool on the top of page, you'll find loads of info about any topic you can think of.
Always have frozen meatball available. Have been slow simmered in sauce, after browning. Doesn't bother me a bit, but often wonder about the "age" of them?? If I'm cooking for a crowd... and have some frozen... will often toss them into the mix. Then might end up freezing left-overs. Could be eating meatballs from YEARS ago??
All of my zip top bags as well as plastic containers have a piece of scotch tape on it with the contents as well as the date that it went in to the freezer. I have OCD (obsessive compulsive disorder) from my husband, so I also keep a list of what is in the chest freezer out in the garage.