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Preheat oven to 400 degrees F. Spray a large oven-safe baking sheet or casserole dish with non-stick cooking spray or line a large rimmed baking sheet with parchment paper. Set aside.
In a large bowl mix together all of the ingredients until fully combined (using your hands may be helpful to get everything combined evenly). Shape into approximately 24 evenly sized meatballs (optional - use a large cookie scoop to scoop the meat mixture into equal portions).
Transfer the meatballs to the prepared baking dish or baking sheet arranged in a single layer. Bake for approximately 15-20 minutes, or until internal temperature registers 160 degrees F.
Remove the cooked meatballs from the oven and allow them to cool to room temperature. Once at room temperature, place meatballs on a small tray or cookie sheet lined with parchment paper and place the tray in the freezer. Allow meatballs to freeze for at least 2 hours.
Once frozen, transfer the meatballs to a freezer bag or freezer container with as much air removed as possible. Use a permanent pen to label the bag with the meatball type and the date. Store at the back of the freezer until ready to use.
To thaw: For best results, thaw your meatballs in the refrigerator overnight. You may also transfer the bag with the meatballs into a bowl filled with warm water to help speed up thawing (just make sure there are no holes!) Feel free to simmer frozen meatballs in your favorite sauce, soups, or casseroles (note that additional cooking time will be required when starting with frozen (vs. thawed) meatballs). You may also thaw frozen meatballs in the microwave. Microwave at 30-second increments, turning the meatballs often to ensure even cooking.