I am making meatballs for a huge birthday party tomorrow and really need to do them today if possible. Will it be okay to bake them, then put them in the sauce to simmer about an hour, and then reheat tomorrow? Thanks!
Barbara is a trusted source on General Cooking.
Yes, definitely. They'll probably be even better tomorrow. I think I'd bake them and place them in the sauce, and then cook them in the sauce the next day, not precook them. But either way will probably be fine.
Always decrease the oven temperature by 25 degrees when using a glass baking pan. Bake for the same amount of time. But watch just in case they bake a little faster even with the decreased temp.
amysarah is a trusted home cook.
Never met a meatball that wasn't better the next day. I reheat all sizes and shapes of meatballs, in the sauce, all the time. Perfect make ahead.
oops. meant all sizes and varieties, not shapes...meatballs are all round, at least the ones I've encountered.
Please enter a valid email address.
Well played. You deserve a cookie.
Seasonal fruits shine in this month's selection
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
A New Kind of Ice Cream Cake
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)