Freezing Meatballs

Our answer

Nigella's recipe for Meatballs (from NIGELLA BITES) simmers the freshly formed meatballs in a tomato sauce. The meatballs in sauce can be frozen for up to 3 months in airtight containers and you may find it more convenient to freeze individual portions rather than one large batch. Defrost the meatballs overnight in the fridge and reheat gently in a saucepan until the sauce is bubbling and the meatballs are piping hot all the way through.

You could freeze the uncooked meatballs if that suits your schedule better. We suggest putting the formed meatballs onto a large baking sheet lined with baking parchment (parchment paper). Loosely cover the baking sheet with food wrap then freeze the meatballs until solid. Transfer the frozen meatballs to a resealable bag and store in the freezer for up to 3 months. We suggest cooking the meatballs in the sauce directly from frozen as they can go a little squishy if you thaw them before cooking. The meatballs will take slightly longer to cook (approximately 25 minutes) and make sure that they have cooked through completely before serving them.