Crispy Ricotta Meatballs with Sheet-Pan Tomato Sauce
To freeze meatballs:
Prepare meatballs through Step 1. Cover and chill up to 1 day. To freeze, place on a baking pan lined with parchment paper. Freeze 4 to 6 hours or until firm. Transfer to a freezer bag; freeze up to 6 months. Before cooking, thaw in the refrigerator overnight.
To Bake Meatballs
Lightly oil a 15x10-inch baking pan. Place panko-coated meatballs on prepared pan. Bake in a 425°F oven for 16 minutes until done (160°F), turning once.