Set the temperature and time. We recommend cooking frozen meatballs on the low setting for 6 – 8 hours. Cooking them low and slow like this gives them plenty of time to absorb the flavors of the sauce.
Serve. After the recommended cooking time, check the meatballs for doneness. They should be cooked through, with no pinkness in the center. You can use a meat thermometer to ensure they reach a safe internal temperature of 165°F (74°C).
STORING 1. Cool Down: Allow the cooked meatballs and sauce to cool down to room temperature before storing them. This helps prevent condensation and keeps the meatballs from becoming soggy. 2. Refrigerator Storage: If you plan to consume the leftovers within a few days, transfer the meatballs and any remaining sauce to an airtight container or resealable plastic bag. Place them in the refrigerator, where they can be safely stored for up to 3-4 days. 3. Freezer Storage: For longer-term storage, you can freeze the cooked meatballs. Place them and the sauce in a freezer-safe container or bag, making sure to remove as much air as possible. Label the container with the date and freeze for up to 3 months.
REHEATING When you’re ready to enjoy your frozen meatballs again, follow these steps to reheat them: 1. Stovetop Reheating: To reheat on the stovetop, place the thawed or refrigerated meatballs and sauce in a saucepan or skillet. Cook over medium-low heat, stirring occasionally, until heated through. This method helps the meatballs retain their moisture and flavors. 2. Microwave Reheating: If you prefer a quicker reheating method, you can use the microwave. Place the meatballs and sauce in a microwave-safe dish and cover with a microwave-safe lid or microwave-safe plastic wrap. Heat in 30-second intervals, stirring in between, until the meatballs are heated to your desired temperature.