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-> Recipe Collection
-> Shabbos and Supper menus
mirah2
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Sun, Jan 25 2015, 10:56 am
Hosting first Fri night as married couple so feeling a little nervous...
I made and froze meatballs about a month ago - the plan was to defrost Fri and heat in oven/on blech in tomato and mushroom sauce to serve Fri night. Sauce is part-made (frozen) and I'd make it fully Thurs eve.
My worry is I oven baked the meatballs and they looked pretty brown and crispy when I took them out the oven to freeze. I'm a bit worried they're already quite done on the inside. Will what I'm suggesting above avoid drying them out completely while still having a good meatball/sauce combo, or is there something else I should do? (as never tried this before).
Bear in mind I work Fri until about an hour before Shabbat, so need to have everything ready Thurs night and just put to heat up Fri when I get home...
Thanks!
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mazal555
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Sun, Jan 25 2015, 11:16 am
Since you will be reheating them in the sauce and not dry, that will probably be fine. Just keep them in the sauce a while so it has a chance to permeate the meatballs.
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greenfire
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Sun, Jan 25 2015, 11:20 am
I imagine the sauce will keep them moist - warm them up together
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