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Chili-Lime Meatballs - freezing question


Legacy Member
Staff member
Mar 17, 2006
The Chili-Lime Meatballs from the Appetizer cookbook has this mentioned:

Make-Ahead: Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with ¼ cup water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.

Can anyone think of a reason the meatballs themselves couldn't be made further ahead and frozen?

I used to make homemade regular meatballs in large batches and freeze them to use as needed. And I can't figure out why they would say "3 days".

Here are the ingredients for the actual meatballs:
1 lb 85% lean ground beef
¼ cup plain dried bread crumbs
1 egg
2 tbsp Asian Seasoning Mix
2 tsp Thai red curry paste


Admin Greg

Veteran Member
Staff member
Apr 13, 2004
Thanks for posting! I'm sorry you haven't received any responses thus far. Do you have any additional information or can you rephrase your post to make it clearer?


Legend Member
Staff member
Sep 8, 2008
That's kind of funny that they would specify just 3-days. no, I can't think of why it would make a difference of 3 days or 3 months! or even longer. I say go for it!