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To make panade, in a medium bowl, combine panko and milk. Let sit for 5 minutes.
To make the meatballs, in a large bowl, mix together soaked Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper. With clean hands, mix the beef mixture until well combined.
To shape the meatballs, using a medium cookie scoop, shape the meatballs and arrange them on 2 baking sheets, lined with foil, or a silicone mat.
At this point, you can either freeze the meatballs raw on a sheet pan and then divide it into freezer bags. Or bake it and then freeze the cooked meatballs for later use.
To bake the meatballs, bake in preheated 350°F oven for 15-20 minutes. Cool completely and then arrange on a clean baking sheet in a single layer. Place it in the freezer for about 2 hours. Once the meatballs are frozen, divide into 4 freezer bags, or vacuum seal for longer storage.