On 10/27/2016 1:39 PM, Sqwertz wrote:
> On Thu, 27 Oct 2016 07:42:10 -0400, jmcquown wrote:
>
>> Hmmmm, I was thinking basil. Thanks for the suggestion!
>
> Whatever you do, you should probably cook them by now :-) 3 days is a
> long time for preformed raw meatballs with a lot of surface area and
> that aren't shrinkwrapped :-)
>
> -sw
>
What makes you think I didn't put them in the freezer? (I did.) Just
looking for suggestions and trying my best to keep things cooking
related. This despite the fact I bought pre-made meatballs.
Meatballs just aren't something I think of (much less make) very often.

Jill