"Robert" > wrote in message
...
>
> > wrote in message
> ...
>> What, if any, are the rproblems with re-freezing food, or should it be
>> done at
>> all? The thing I'm most interested in would be this: I make a batch of
>> meatballs
>> and put them in the freezer. I take a few out and put them in fresh
>> tomato sauce
>> for a meal or two. There's still a couple left and I want to freeze the
>> sauce
>> along with the meatballs (again for the meatballs.) Problems? Thanks.
>
> Freeze the meatballs in portions for one meal.
> When you make your sauce separate what you need for that meal an add your
> meatballs.
> The extra sauce will need to be divided into portions then frozen.
> You just thaw the remaining meatballs and sauce separate and mix when
> heating.
>
> Robert
>
That's like way too much unnecesary work.... better to freeze the meatballs
IN the sauce, saves on containers, saves freezer space... but most
importantly excludes air... so prevents freezer burn and greatly mitigates
textural decomposition of meat balls.