Preheat oven to 400 degrees F. Spray a large oven-safe baking sheet or casserole dish with non-stick cooking spray and set aside.
In a large bowl mix all ingredients until fully combined (using your hands may be helpful to get everything combined evenly). Shape into approximately 24 even-sized meatballs between the palms of your hands.
Transfer meatballs to prepared dish and bake in a single layer and bake for approximately 15 minutes, or until internal temperature registers 160 degrees F.
Remove meatballs and allow them to come to room temperature. Once at room temperature, carefully transfer each meatball to a small tray lined with parchment paper and place the tray in the freezer. Allow meatballs to freeze for at least 2 hours.
Once frozen, transfer the meatballs to a freezer-friendly ziplock bag, removing as much air as possible from the bag. Use a permanent pen to label the bag with the meatball type and the date and store at the back of the freezer until ready to use.
To thaw the meatballs you may do so in the refrigerator overnight, or place the bag in a bowl of warm water to expedite the process (just make sure there are no holes!) Simmer in sauce, cook in casseroles, or serve as an appetizer!