I've done both - made a few days before eating and frozen them. In fact, I usually do both -- cook once (typically for something like this, on the weekend), eat twice! Lately, I've just been shaping the meatballs and freezing them, without cooking or making the sauce, and finishing the recipe later. The recipe is so easy, doing that works well.
Also, WARNING: if making the whole dish and freezing, do not add the sour cream until you defrost and heat, as the cream may separate when frozen, which is not appealing. ;o)
These are for this specific recipe, but this thread shares a commenter's suggested method for freezing meatballs: https://food52.com/hotline/33935-a-question-about-a-recipe-spicy-korean-style-gochujang-meatballs
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Also, WARNING: if making the whole dish and freezing, do not add the sour cream until you defrost and heat, as the cream may separate when frozen, which is not appealing. ;o)