The problem with meatballs is that their very name implies that meat is required to make them. I have a soup recipe with cream in and if I want to freeze it then I siphon off the amount I need for the meal, add cream and keep cooking, I freeze the rest and then when I want to use the frozen soup I defrost it and add the cream in the cooking process.
I parmesaned them after they cooked in the sauce and served with some plain French baguette for scooped open faced meatball subs. I make a lot and cook them and pop them into dinner sized amounts in freezer bags and use them on nights when time is short, just put the sauce (either the gravy recipe or the spaghetti sauce recipe) and the frozen meatballs into the crock pot.
Adapted from a recipe by David DiBari, chef-owner …Read more