Cooking help - precooking meatballs

[AurieD]

I am having a Halloween party this weekend and expecting about 30 people. This is unusual for me, I don't do much entertaining so am not used to cooking for a crowd. I am making meatball subs but I'm not sure the best way to precook to make things easier on the night.

When making meatballs for my family I usually brown by frying and then cook in sauce. Can I brown the day before and then cook in sauce that evening? Or is that not safe as the meat wouldn't be fully cooked? Should I just cook the whole lot including sauce and then reheat the next day?

Thank you!

[Annie G]

My family loves leftover meatballs and sauce, so I’d say cooking a day ahead would be fine.  I used to cook mine like yours but now I bake them on parchment. Less messy and faster when you’re making a lot. 
Hope you have a great party!

[kbutton]

I vote for baking them. They brown but are also juicy and don't require a lot of monitoring. 

[PeterPan]

Yup, just bake them and freeze or save for when you're ready to pop in the sauce. They can go in a crockpot or even the instant pot if you're brave.

[HS Mom in NC]

You can cook all of it all the way through the day before. I wouldn't partially cook something and save it to finish later, that's extremely risky. I have a BIL who is a health inspector and I have heard so many stories about risky food situations.  I fry my Italian meatballs and kefta meatballs on high heat for browning, then on lower heat with the lid until they reach the desired internal temp. Then put them all in the fridge to cool down. Some stay in the fridge for the next day or later in the week while the rest go in the freezer.

[AurieD]

Thanks everyone, I’ll cook them all the way and just reheat well for the party.

[fraidycat]

I bake meatballs on a sheet pan. Way easier! They'll probably taste better if cooked the day before then stored in the sauce, then reheated day of.