Prep Ahead:

For the freezer:

• Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
• Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around.
• Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly.
• Freeze the meatballs until stiff, then transfer to a resealable bag or container.
• The balls with store in the freezer for up to 3 months.

For the fridge:

• Prep the meatballs: Combine all the meatball ingredients in a large bowl and mix until thoroughly combined. Transfer to a resealable bag or container.
• Prep the sauce: In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined.
• Bring to a simmer, then turn the heat down to low.
• Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
• Transfer the sauce to a resealable bag or container.
• The meatballs mix will store in the fridge for up to 3 days. The sauce will store in the fridge for up to 1 week.

Prepare From Prepped: If meatballs are frozen, thaw in the fridge overnight.

• Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly.
• Bake for 15-18 minutes or until cooked through and browned underneath.
• When the meatballs have finished cooking, add them to the sauce and toss gently to coat.

Make From Fresh:

• Preheat the oven to 350*F.
• Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
• Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around.
• Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly.
• Bake for 15-18 minutes or until cooked through and browned underneath.
• While the meatballs are baking, make the sauce. In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined.
• Bring to a simmer, then turn the heat down to low.
• Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
• When the meatballs have finished cooking, add them to the sauce and toss gently to coat.