Can I pre make my meatballs (keep in fridge for a while before browning)?

Question

I have a moist meatball recipe I use, and have always made them just before browning, and putting in to y sauce.

Does anyone know if I can make my meatballs beforehand, in the fridge for a short while, and then use - and will they still remain moist?

BTW My moisture comes from an egg, and white bread soaked in grated onion - will they still be moist if left in fridge and browned later, before adding to sauce? I also have parmesan, herbs, and salt. I am told salt draws out moisture, that's why I am asking?

Deb · Answer

Can I make them and brown them ahead?

marianne · Answer

That sounds awesome! Good luck. Hope this simplifies your life.

umran · Answer

Wonderful! Thanks so much Marianne, I will try it out on Friday - spaghetti polpetti day! I have a menu I make for my boys for supper every weekday after school. This will now allow me to make the sauce, and prep the meatballs in the day inbetween work calls. Save them waiting ages when they are hungry. You are a super star! 🙌🏼

marianne · Answer

Not to worry, they stay perfectly moist and delicious! In my opinion, it just makes browning them easier because they are less likely to break apart. They dont “dry out” in the fridge, more like they “set”. I’m sure once you do it this way, it will be your go-to method!

umran · Answer

Thanks very much for that - actually both! So that's perfect.

umran · Answer

Thanks so much for that.I would love to do that, save so much hassle!Do they still stay moist and soft when you eventually brown them and cook them in the sauce? That's my concern - keeping them moist and soft.

marianne · Answer

To clarify my answer, I mean I like to form the meatballs the day before, chill, them cook the next day. Sorry that was not clear.

marianne · Answer

That’s the only way I ever do it. It helps them stay together better. My preference is to make them the day before, and that makes them a good dish for company.

drbabs · Answer

Do you mean later the same day, or like the next day? Yes, that should be fine. Some recipes actually have you do that so that the flavors can meld a bit.

Can I pre make my meatballs (keep in fridge for a while before browning)?

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