I brown mine, cook in sauce, then freeze individually on parchment lined pan with tiny bit of sauce covering each ball. Once frozen I put them in a zip lock bag or vacuum seal. I do this so I can take out only what I need. Like maybe just a few for a sandwich. I also like to keep the meatballs and sauce separate because I can quickly defrost and warm the sauce and throw the frozen balls in the warm up faster. When I freeze them together it takes longer to defrost especially if I’m doing it on the stove top instead of the microwave and because,“sometimes the spaghetti likes to be alone.”
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