This recipe will yield 25 to 30 meatballs.
Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes until golden brown. Follow the rest of the instructions for making the cheese sauce.
To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months
. Freeze sauce separately in an air-tight container or a heavy-duty freezer bag and can last for a few months.
Refrigerate leftovers in an airtight container for up to 3 or 4 days
Nutritional information is for 5 meatballs
and 1/6 of the sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.