Freezing the meatballs first in a single layer means that they won't stick together once frozen. This means that you can only take out what you need, which is useful if you're freezing more than one batch at a time. Place the meatballs in a single layer on a tray lined with baking paper and place them in the freezer. Food found in a large, well-stocked freezer will stay frozen longer.
25 pounds of dry ice in a 10-cubic-foot freezer should keep the temperature below freezing for two to three days with less than half a load and three to four days in a fully loaded cupboard if you get dry ice quickly after interrupting the operation of the freezer. Once the meatballs are at room temperature, place the cutting board with the meatballs in the freezer for 1-2 hours. I have only bought meatballs in every store cooked or as part of a recipe that will be fully cooked. If you have already frozen meatballs with sauce, you will only have to reheat the meatballs in sauce in the oven or in the pan on the stove.
