is it ok to prep meatballs ahead of time?

[melitoto]

howdy,

i am making the moroccan meatball tagine recipe from bon appetit (http://www.bonappetit.com/recipes/201...), and i was wondering if it would be okay to prep the meatballs the night before (combine meat and spaces, shape into balls) but cook them the next day? i know that salt can do weird things to meat and i don't want to do anything that would negatively affect the texture of the meatballs.

thanks in advance!

[bushwickgirl]

The link doesn't work, sadly.
Sure, no problem with making them the night before. Gives them time to develop the flavors. Don't worry about the salt.

[ChristinaMason]

just remove the comma and the end parens at the end of the link when you paste it.

[bushwickgirl]

Thanks, got it, sounds delish!
So much for my linking skills.

[ChristinaMason]

That recipe sounds interesting; could you please report back?

[bayoucook]

yes - in fact it improves the flavor for them to sit overnight like that - I do that with meatballs and with meatloafs - works great!

[melitoto]

thank you! :)

[jeremyn]

I second this opinion.