We always double this because it stores so well and tastes just as good later. Future dinners are handled.

1. PREP THE MEATBALL MIXTURE: In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, grated Parmesan, eggs, and milk. Add the minced onion, garlic, parsley, salt, pepper, oregano, basil, and crushed red pepper flakes if using. Using clean hands or a sturdy spoon, mix gently until everything is evenly combined. Try not to overwork the meat; that can make the meatballs dense.

2. SHAPE THE MEATBALLS: Line two large baking sheets with parchment paper or lightly oil them. Roll the meat mixture into small meatballs, about 1 to 1 1/4 inches in diameter (roughly 1 tablespoon each), and place them in a single layer on the sheets. You should get around 90–100 meatballs, depending on size.

3. BROWN THE MEATBALLS (OPTIONAL BUT RECOMMENDED): To build deeper flavor and help the meatballs hold their shape, brown them before freezing. Heat a large skillet over medium-high heat and add a thin film of oil. Working in batches, brown the meatballs on at least two sides; they do not need to be cooked through. Return them to the baking sheets to cool. Alternatively, you can bake them at 400°F (200°C) for 15–18 minutes, or until lightly browned on the outside.

4. COOL AND FREEZE THE MEATBALLS: Let the browned meatballs cool completely on the baking sheets. Once cool, place the sheets in the freezer for 1–2 hours, or until the meatballs are firm and mostly frozen. This flash-freezing step keeps them from sticking together in the bags.

5. START THE SAUCE BASE: While the meatballs chill, make the sauce. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until soft and translucent, 8–10 minutes. Add the minced garlic and cook for 1–2 minutes more, just until fragrant.

6. BUILD THE TOMATO SAUCE: Stir in the crushed tomatoes, tomato sauce, tomato paste, and water or beef broth. Add the sugar, oregano, basil, thyme or Italian seasoning, salt, pepper, crushed red pepper flakes (if using), and bay leaves. Bring the mixture just to a simmer, then reduce the heat to low and let it gently bubble for 20–30 minutes, stirring occasionally. This short stovetop simmer develops flavor without fully reducing the sauce; it will cook further in the slow cooker.

7. ADJUST SEASONING AND COOL: Taste the sauce and adjust salt, pepper, and sugar as needed. Remember that flavors will intensify a bit as the sauce cooks again in the slow cooker. Remove from heat and allow the sauce to cool to room temperature. For faster cooling, divide it into a few shallow containers.

8. PORTION FOR FREEZER MEALS: Once the sauce is cool, remove the bay leaves. Divide the sauce into 6 roughly equal portions (about 4 cups per batch, depending on reduction). Transfer each portion to a labeled, gallon-size freezer bag. Add about 15–18 frozen meatballs to each bag, depending on how hearty you like your servings. Press out excess air, seal well, and lay the bags flat. Freeze for up to 3 months.

9. COOK FROM FROZEN IN THE SLOW COOKER: When you’re ready to cook, there’s no need to thaw. Run the sealed freezer bag under warm water just long enough to loosen the contents, then break the sauce-and-meatball block into a few chunks if possible. Add directly to a slow cooker (4- to 6-quart works well). Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the meatballs are cooked through (internal temperature 165°F/74°C) and the sauce is bubbling.

10. FINISH AND SERVE: If you like a fresher note, stir in chopped fresh basil or parsley during the last 15 minutes of cooking. Taste and adjust seasoning once more. Serve the meatballs and sauce over your favorite pasta, grains, or vegetables, or pile into rolls for sandwiches.

11. STOVETOP OPTION: To cook from frozen on the stovetop, place the frozen sauce and meatballs in a large pot over low heat. Cover and let them begin to thaw, stirring occasionally. Once the mixture is mostly thawed and simmering, cook gently over low heat for 30–40 minutes, stirring from the bottom to prevent sticking, until the meatballs are heated through and tender.

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