Best way to freeze meatballs?
I'm single and would like to be able to use around 4 meatballs at a time, on the occasional times I want to use them in spaghetti. So they need to last in the freezer for awhile.
Should I just brown them, not cooking them and then freeze and finish cooking after thawing - or thawing/cooking in the sauce?
Or cook all the way (is that browning then finishing in the oven?) then freeze?
I was going to put them in ziploc bags then in a plastic zip lock container.
Thanks for any suggestions