Batch Cooking Meatballs I'm after batch cooking mini meatballs in sauce for my kids, so I'm wondering how best to prepare the meatballs so they can be frozen and reheated? I'm assuming it wouldn't be good to soak the breadcrumbs in milk? But I'm very much a beginner so not sure how best to go about it. Thanks :)
Meatballs can be pre-formed, frozen, then cooked....or cooked then frozen, then reheated with minimal if any loss of flavor.  Soaking breadcrumbs (or not) is irrelevant.  If it were me, I would form, cook in sauce, portion, freeze, reheat when ready.