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Meatballs ahead of time

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  • 15-05-2012 4:29pm
    #1
    corblimey
    Registered Users Posts: 4,475 ✭✭✭


    Making meatballs this weekend. Am I safe enough balling up all the meat on Saturday (with all the added bits like onions, breadcrumbs, spices, etc) and leaving them in the fridge until I cook them on Sunday, or is that inviting trouble?


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    #2
    Poco90
    Registered Users Posts: 159 ✭✭Poco90


    No problem at all as long as the meat is fresh when you make them. I sometimes do this and other times I fry off the meat balls and cover them in tomato sauce, to be baked the following day.


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    #3
    blueshed
    Registered Users Posts: 627 ✭✭✭blueshed


    im planning on making meatballs today, a mix of chicken and pork then cooking them friday evening and eating saturday lunch time.

    will this be ok and safe.


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