The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months. You can also freeze the finished dish. Just pop cooled leftovers into a freezer-safe container and freeze up to 3 months. This is a great way to prep meals for one or two people!