Follow steps 1-3 above, then place cookie sheet into freezer for 8 hours or until meatballs are frozen. Remove pan from freezer and transfer frozen meatballs into a freezer-safe bag (I love these silicone reusable ones), label and freeze up to three months. When you’re ready to serve them, thaw in the refrigerator, place on a parchment-lined or lightly oiled baking sheet and bake at 425 degrees approximately 15 minutes or until a meat thermometer reads 165 degrees.