Mix well all the ingredients. Form into balls. Place on a non-stick foil-lined pan for easy cleanup. Bake at 350°F for 20-30 minutes, depending on size. Most times, I undercooked and finished cooking the meatballs in the sauce. This improves the flavor of the meatball and the sauce.
Cool, portion, bag, and freeze. I packaged up six to eight meatballs per meal and put them all in a zip-top bag. I realize this may seem skimpy to some, but with a nice bowl of pasta and a large salad, it will make a filling meal. Keep in mind that technically we are only to consume 3 ounces of meat at a time or a portion that is the size of a deck of cards.
Combine all the sauce ingredients and heat the sauce in a saucepan. Add the meatballs to the sauce. I might just place the meatballs in the sauce and heat them after thawing them in the fridge.