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A question about a recipe: Spicy Korean-Style Gochujang Meatballs

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I have a question about the recipe " Spicy Korean-Style Gochujang Meatballs" from foxeslovelemons. Planning to make a large batch to serve 50 as part of strolling buffet dinner - need advice on how to prepare in advance (cooking? freezing?) and then how to reheat and keep warm in chafing dish without sacrificing quality over a 3-4 hour period.

asked by Heather about 1 year ago

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1 answer 379 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 1 year ago

Hi Heather, one commenter on the recipe made them ahead of time and said: "As for freezing and defrosting: I wrapped handfuls of 5-8 meatballs in saran wrap, then put all of the wrapped meatballs into freezer bags. I took it out of the freezer the day before and placed it in the fridge to defrost. I made the glaze the day of, put cold, defrosted meatballs into a casserole dish, poured glaze on top, and put into a low oven (325) for about 15 minutes to warm through. They are small so they do not take long to warm."

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