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Old 09-16-2010, 10:04 AM   #11
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I regularly freeze meatballs and they're fine. When I make a big pot of them, I typically portion out the sauce and meatballs into meal-size containers. I use ground veal, pork and beef in them with egg and ensure the batch is fully cooked then cooled prior to freezing. I always leave about 3/8" at the top of the container for expansion to avoid cracking the containers.
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Old 09-16-2010, 10:44 AM   #12
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good tips. thanks!! I'll be sure to do that next time, but right now I have frozen (uncooked) meatballs. How would you cook them? Thaw first or just cook frozen until done?
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Old 09-16-2010, 01:21 PM   #13
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Quote:
Originally Posted by cmoskalik View Post
good tips. thanks!! I'll be sure to do that next time, but right now I have frozen (uncooked) meatballs. How would you cook them? Thaw first or just cook frozen until done?
I would fry them frozen to firm up the outside. A deep fry would be fastest and best. They would finish cooking in the middle when simmered in the sauce.

If you go to the trouble of deep frying, do all of them and cook through, then you can re-freeze any extra and use them later. When I make meatballs I make up about 10 lbs at a time, putting in single layer in the ice box to partially freeze, then deepfry and freeze the extra in single size meal portions. Then I can take them out of the freezer and use them as I
need them.
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