I want to make the Beatrice Ojakangas appetizer meatballs from Christmas Memories with Recipes. They are simmered in water for 15 minutes, then baked with a glaze of brown sugar, beef broth, and butter.

Can I freeze them after baking in the glaze, or should I freeze them after simmering? (I don't want to freeze them before simmering; it's either after simmering or after baking, because otherwise I'm not getting enough of it done today.) Here's the recipe:

Mormor's Meatballs

* 1/2 cup bread crumbs -- dried

* 1/2 cup milk

* 1/2 pound ground beef

* 1/2 pound ground pork

* salt

* 1/2 teaspoon ground allspice

* 1/2 teaspoon ground ginger

* 1 small onion -- chop fine

* 1 egg -- slightly beaten

* 6 tablespoons brown sugar

* 1/2 cup beef broth -- concentrated

* 2 tablespoons butter -- melted

In a bowl, mix the breadcrumbs and milk; let stand a few minutes until milk is absorbed. Add the beef, pork, 1 teaspoon salt, allspice, ginger, onion, and egg and mix until blended. Shape mixture into balls about 1 inch in diameter. Bring 2 quarts of water to a boil in a large saucepan and add 2 teaspoons of salt. Drop the meatballs into the water and simmer, covered, for 15 minutes. Meantime, preheat the oven to 350 degrees. In a small saucepan, combine the brown sugar, broth, and melted butter; stir and heat until the brown sugar is dissolved to form a glaze. Drain the meatballs and place in a single layer in a 13x9" baking dish. Spoon the glaze over the meatballs and bake, uncovered, for 30 minutes, turning the meatballs by shaking the pan after each 10 minutes of baking.

Recipe from "Christmas Memories with Recipes" (Beatrice Ojakangas)

NOTES : Makes about 36 meatballs.