Hi, I'm a new poster here. I'm all set to make the A16 meatball recipe from this article: http://www.sfgate.com/recipes/article... which I read about here--thanks!
I have in-laws coming in next week so I need to make them in advance and freeze them. My question is: what would be the best way? The recipe calls for roasting the meatballs in the oven, then braising in a white wine tomato sauce. My first thought was to make the recipe as written then freeze the meatballs and sauce separately. But I supposed the other option would be to roast the meatballs, make the braising liquid, freeze separately then braise when I'm ready to serve. Any recommendations? Anyone tried to freeze them? Thanks so much!