Label your 1 gallon-sized freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date). Separately, line a large baking sheet with parchment paper.

In a large bowl, mix all the ingredients, except the marinara sauce and ½ cup mozzarella, until well combined. Form 1-inch balls and place them a few inches apart on a large baking sheet. Cover with plastic wrap, then place the sheet in the freezer for 40-50 minutes or until balls are solid enough to retain their shape.

Transfer balls to your freezer bag. Remove air, seal and freeze.

In a large bowl, mix all the ingredients, except the marinara sauce and ½ cup mozzarella, until well combined.

Form 1-inch balls and place them a few inches apart on a baking sheet. Cover with plastic wrap, then place the sheet in the freezer for 40-50 minutes or until balls are solid enough to retain their shape.

Preheat the oven to 400°F. Separately, grease a baking dish.

From frozen, transfer meatballs to the baking dish and cover with foil. Place baking dish in the oven.

Bake covered for 35-40 minutes, then remove from the oven.

Remove foil, then pour marinara sauce all over the meatballs and sprinkle ½ cup shredded mozzarella on top of the sauce.

Return the baking dish to the oven and cook uncovered for another 5 minutes or until the cheese is bubbly and melted. If desired, broil for 2-5 minutes extra to slightly brown the cheese.