You can choose storage methods based on the preparation stage of the Sixi meatballs; proper storage locks in flavor, prevents spoilage, and makes quick reheating and serving easy later on.
Storage Methods for Different Stages
- Raw Meat Mixture / Uncooked Meatballs
Coat the shaped raw meatballs with a thin layer of starch, place them in an airtight container, and refrigerate for 1–2 days.
For long-term storage, vacuum-seal the raw meatballs in a freezer bag and store them in the freezer (at -18°C) for about one month.
- Partially Cooked / Set State (Fried until golden or steamed to ~70–80% doneness)
Allow them to cool, then place in an airtight container; they can be refrigerated for about 3 days.
Vacuum-sealing and freezing is recommended; they can be stored for 1–2 weeks. When ready to eat, there is no need to thaw-simply braise or steam them directly.
- Fully Cooked State
Allow the fully steamed meatballs (along with their cooking juices) to cool completely before sealing; they can be refrigerated for 2–3 days.
Freeze them with the juices in a freezer bag for about one month. When ready to eat, steam thoroughly and thicken the sauce before serving.
Key Storage Tips
All meatballs must be completely cooled before being placed in the refrigerator; this prevents condensation from forming, which could cause spoilage or ruin the texture (making them fall apart).
Ensure a tight seal when freezing to prevent flavor transfer or surface dehydration, which would negatively affect the eating experience.
Commercially pre-packaged Sixi meatballs should be stored at -18°C or lower; they have a shelf life of up to 9 months-simply follow the instructions on the packaging.
