Storing Black Pudding Meatballs

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Nigella's Black Pudding Meatballs (from COOK, EAT, REPEAT) are made with a combination of black pudding (blood sausage) and minced (ground) beef and poached in a rich tomato sauce. It is possible to freeze the cooked meatballs and sauce, though they do lose a tiny bit of their lightness when they are cooled and reheated.

Make sure that you cool and refrigerate the meatballs within 2 hours of making and eat within 3 days or freeze as soon as possible once they are completely cold. Freeze portions in airtight containers for up to three months. Thaw overnight in the fridge and use within 24 hours. Reheat the meatballs and sauce in a saucepan over a low heat until piping hot all of the way through and serve immdiately.