Meatball chill freeze before cooking

I fry in a bit of olive oil ,at that point they are not completely cooked but I’m looking for the crusty flavor filled finish .I put them in my simmering sauce and then I pour a bit of red wine or water in the pan to get up those crusty bits and add the liquid to the sauce. If I plan to freeze some of the meatballs I continue to fry or bake till done and cool throw in a bag and freeze to add to a future sauce.

So, I dove in anyway. Placed them in the chest freezer for about 30min. They where firm but not frozen. Fryed them at 375 for about 7 mins. I am rather happy with the result. They browned up nicely, crunchy and almost fully cooked. Popped them in the over to finish, 12 min...maybe a few too long. If I do it again the bake finish would not be needed for they could finish in the sauce. But in the end they came out great and froze the rest for later enjoyment.

I never fry meatballs, I only bake them. I don't see any reason to do both!
I also freeze some after baking, then I can just pop them into simmering sauce when I need them. For other non-sauce uses they can be thawed first. Good luck!