For a large batch:If you’re multiplying the ingredients (you can scale up as much as you like, but I wouldn’t recommend making more than 5 pounds of meat in one go), it’s easier to knead the meat in a stand mixer with the dough hook attachment.To freeze raw meatballs:Wrap the sheet tightly with foil and freeze the meatballs until they’re solid. This will take a couple of hours, depending on the freezer you have.Then, pack the meatballs into freezer bags in the portion size you usually...
