make-ahead meatballs?

make-ahead meatballs?

I'm making meatballs for a dinner party tonight and I am trying to prep as much as I can. Will it muddle the flavors if I form the meatballs now and store them uncooked in the refrigerator for a few hours - and then cook them just before dinner??? The meatballs and sauce have distinctly different but complementary flavors... I want to keep them nice and clean. any advice? Thanks!
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