Best point to freeze meatballs
I plan to buy a quantity of ground beef and use some for meatballs to freeze. What would be the best point to freeze them? Obvious points seem either before or after browning. The recipe suggests refrigerating before browning. Would this be obvious point to freeze. If they are frozen raw, can they be browned straight dfrom freezer? They will be simmered in sauce after browning so getting cooked thru not an issue.