You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.
Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.
Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl. Use your hands to mix the ingredients together.
Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.
Divide and shape the meatball mixture into about 32 meatballs, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.
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