Prepare and bake meatballs as directed—except do not add to sauce. Cool meatballs. Place in resealable freezer plastic bags or freezer container; freeze 2 to 3 months. Freeze sauce separately. When ready to use, thaw in refrigerator overnight. In Dutch oven or large saucepan, reheat meatballs in sauce 15 to 20 minutes or until thoroughly heated.
Serve the meatballs and sauce on spaghetti with a sprinkle of Parmesan cheese, or make meatball sandwiches on hoagie buns topped with shredded mozzarella.
To lower the fat content, use lean ground beef and lean Italian turkey sausage. These meatballs can also be made with all ground beef.