When I put up the post for this recipe I forgot to add the following. I did go ahead and add it just now to the bottom of the post, but for those who have already looked at the recipe, it might be best to call your attention to this little time saver by adding an addendum.
Note: You can make the meatballs ahead of time and freeze them until you need them. They should last in the freezer for up to 6 months. Just follow the recipe for the meatballs only. After they have cooled on the platter, put them, in a single layer on a large baking sheet, leaving space in between them so they do no touch. Put the baking pan in the freezer for 3 or 4 hours. They should be frozed after this amount of time. Remove the meatballs from the pan and put into gallon zipper baggies and back into the freezer. When you plan to serve this meal, make the sauce and add in as many meatballs as you need (frozen). They will thaw out in the sauce. Just plan to add another 15-20 minutes to the cooking time for the sauce (and keep the flame on low). There! You 've just cut your work load in half (or less) on the day you serve this recipe.