In preparation for an extended family meal on Friday , I made and froze 2 dozen lamb kofte (ground lamb, garam masala, onion, ginger, s/p, coriander, cayenne, egg yolk). My taste test with a little bit of the batch prior to freezing demonstrated a blandness I attribute to not enough salt.
So here's my challenge: I have never thawed homemade meatballs before. How long do I need to thaw them? Can I add salt before I cook them? *How should I cook them for maximum succulence?* Pan fry, grill or broil? I'd really rather not deep fry.
Important: I will be simmering these meatballs in an Indian green sauce (swiss chard and spinach). So they will be moistened in the process.
All advice is appreciated!