Advice please: can I freeze these?

You are going to freeze leftovers? Sure. I would cook and freeze. You certainly don't

have to freeze before serving tomorrow night

 
I seem to have the same questions:

Why would you not freeze them? The sour cream may turn a bit watery. But if you are going to serve them the next day, why would you want to freeze them?

If the meat has not been frozen, I don't think I'd have a problem freezing them, even without cooking.

And thirdly, would you let us know how it turns out? Looks like a good concoction. I haven't made pork balls in a long time.

I have recently become hooked on ground sirloin. This particular store (Thrifty's) sells the best beef around as AAA Sterling. Not sure if Alta has Sobey's or Thrifty's. All I do now is add Montreal Steak Spice to it. Absolutely nothing else. It makes the best burgers, even better than my husband's famous recipe.The flavour of the beef really comes through.

 
So sorry to be so vague: I made up the quantity called for in the

recipe but it makes much more than I need for a small gathering tomorrow night. I am going to keep some out for our company tomorrow night and cook what amount I need then. The rest I will freeze uncooked.

I hope I'm making more sense now. Talk about my complicating a situation smileys/smile.gif

I will let you know if I/we enjoy them.

Thank you for your answers (and patience)

Betty

 
personally I freeze meatballs cooked--then when you thaw, it is ready to put

in your sauce (even frozen) and finish.
One other idea about meatballs is to bake them rather than sauteing--just easier and no need to watch.
BUT the meatballs will freeze fine uncooked--I have done it many times with meatloaf.

 
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