Use the "ball and glove" technique to get the air bubbles out of the meatball.
Place on a covered plate and refrigerate for at least one hour or up to overnight.
If you're going to freeze, freeze these raw meatballs on a cookie sheet and then transfer to a resealable freezer-safe container.
When ready to cook, heat the oil in a large skillet on medium-high. Add a few meatballs at a time and cook, turning occasionally until well-browned on all sides.
Transfer the meatballs to a plate and finish the rest of the meatballs.
Enjoy with a delicious pasta dish , on a sub or store in the freezer for future dishes!