Step 1

Preheat the oven to 375ºF.

Step 2

In a large bowl, combine the cracker crumbs and heavy whipping cream. Let sit 10 minutes to thicken, then whisk in the eggs, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.

Step 3

Add the ground beef and ground pork, breaking up and mixing into the other ingredients with your hands, until well combined.

Step 4

Lightly grease your hands with olive or avocado oils. Roll the mixture into 1 1/2 inch balls (you should get 48 to 52 balls). Place in a single layer in large glass or ceramic baking dishes. You can also line rimmed baking sheets with parchment or foil.

Step 5

Bake 18 to 20 minutes, or until the meatballs reach 160ºF on an instant read thermometer.

Step 6

Let the meatballs cool completely, then spread out, not touching one another, on a rimmed baking sheet and freeze until firm.

Step 7

Transfer to a heavy duty freezer bag or an airtight container and freeze for up to 3 months.

Step 8

Remove as many meatballs as you would like for a meal. Cook from frozen or let thaw, then cook as desired.