First, get your Classic Tomato Sauce going. Tip: Chop enough onion and garlic for your sauce and your meatballs. Make the meatballs while the sauce is cooking.

Mix all the ingredients together in a mixing bowl. Don’t over mix or you will have dense meatballs. (Add a little more milk if the mixture seems a little too dry)

Line a cookie sheet with aluminum foil. Roll the meat into balls, and start to fill your cookie sheet your meatballs. You don't want they on top of each other, but close together is fine. You can use several trays and freeze in batches according to your freezer space. Cover the meatballs with some plastic wrap. I just lay some on top.

Place the tray with your meatballs in freezer. You can use several trays and freeze in batches according to your freezer space. Let them hang out for for ½ hour to 1 hour while your sauce is cooking.

After an hour, drop as many meatball as you are planning to have in the sauce. Don't stack them. Every meatball needs its space. I make a circle along the outer ring of the pan and them work my way in.

Put any remaining meatballs in a zip bag and freeze for next time.

Let the meatballs cook in the sauce for at least 20-30 minutes. Ocassionally, carefully stir the meatballs by just knudging them around bit. You dont want them to fall apart during cooking. Towards the end of the cooking time, cook your spaghetti al dente.

Remove the meatballs to a plate and pour some sauce over your spaghetti. Add your meatballs on top. Sprinkle with Parmesan cheese and serve.