My workplace’s food events are cutthroat. We’ve got a slow cooker competition tomorrow and the grand prize is a full day off. I bought everything for that mozzarella stuffed meatball recipe everyone was making 7-9 years ago. Lfg
Question is—can I cook the meatballs today, refrigerate overnight, and pop them in the slow cooker at work tomorrow morning? Would it be better to freeze them?
https://tasty.co/recipe/easy-slow-cooker-mozzarella-stuffed-meatballs-and-sauce
by IntoTheVoid897
3 Comments
Still make it about twice a year!
I would bake them in the oven (375 about 20min), let them cool and put them in the fridge and then assemble the sauce and add the meatballs at work. You can definitely keep these in the fridge overnight.
My favorite recipe I’ve ever found on this sub, my husband requests them all the time!
As far as cooking ahead, I agree with what ceecee_50 said about baking them