Meat Balls

The ground meat mixture can be prepared through step 3 and refrigerated in an airtight container for up to 24 hours before shaping and frying. Shaped but uncooked meatballs can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; fry directly from frozen, adding 2-3 minutes to cooking time.

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-12 minutes until warmed through, or briefly pan-fry to re-crisp the exterior. Cooked meatballs can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.