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is it ok to prep meatballs ahead of time?

melitoto Mar 24, 2010 06:32 AM


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!

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  1. bayoucook RE: melitoto Mar 24, 2010 06:37 AM

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

    2 Replies
    1. re: bayoucook
      melitoto RE: bayoucook Mar 24, 2010 07:00 AM

      thank you! :)

      1. re: bayoucook
        jeremyn RE: bayoucook Mar 24, 2010 07:04 AM

        I second this opinion.

      2. ChristinaMason RE: melitoto Mar 24, 2010 07:08 AM

        That recipe sounds interesting; could you please report back?

        1. bushwickgirl RE: melitoto Mar 24, 2010 07:24 AM

          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.

          2 Replies
          1. re: bushwickgirl
            ChristinaMason RE: bushwickgirl Mar 24, 2010 07:34 AM

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

            1. re: ChristinaMason
              bushwickgirl RE: ChristinaMason Mar 24, 2010 07:48 AM

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

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