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is it ok to prep meatballs ahead of time?

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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!

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  1. 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. That recipe sounds interesting; could you please report back?

        1. 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

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

            1. re: ChristinaMason

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