I like to make a big batch of meatballs, then I cool them in the fridge and freeze them for use later. This is just a basic recipe:
I've got between 10 and 12 pounds of chuck to grind, a large fresh bunch of parsley (minced), several cloves of garlic (finely minced), kosher salt and fresh black pepper, a dozen of so of eggs, and fresh made bread crumbs (from day old crusty Italian bread), fresh grated Pecorino Romano - two large skillets with olive oil and sliced garlic to fry them in.
As they cook, remove to platter to drain and cool; refrigerate over night; store in freezer in plastic bags (label and date of course).
I can then use as many or few as I want for any type of a meal or even sub/hoagie sandwiches. They can go into the crockpot with sauce or gravy. When I make homemade sauce I can just drop them in.
You can make various sizes and use smaller ones for hoagies, subs, etc. Even make them ahead for appetizers (crockpot use).
Scrape up the bottom of the skillets and make a great-flavored gravy! Strain and refrigerate. The next day transfer to freezer containers (label and date of course) and use at your convenience (and you can remove any fat that has formed). Also freeze homemade spaghetti sauce the same way. I like to freeze sauces in quart jars (when I am too lazy to can it!) for a meal or in portions for subs/hoagies.
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