FREEZING NOTES: For freezing, I like to go all the way to step 8. After you've browned the meatballs + poured the marinara over the meatballs. Let cool completely and freeze. When ready to bake. Thaw, then pop into the oven at 325 and bake, uncovered, until the meatballs are tender, and the sauce is hot and bubbly, about 45 minutes.