Hi ladies and gents, too?
After you mix up your favorite meatball recipe, whatever that might be, HOW DO YOU COOK/PREPARE YOURS?
In the past, I've made small 1 inch balls > dropped them into boiling water until they float > then scoop them out to drain > put them on a tray to freeze an hour or so > pop them into the freezer baggies for use later.
The last time I made them larger (1-2 in), I think I pan-cooked them till browned and then baked them 20 min. or so... then to freezer. I don't think this batch is going to work... looking for suggestions.