I love meatballs. They are a change from a “bolognaise” sauce that uses pretty much the same ingredients. You can also be sneaky and pop extra veggies into meatballs that might be found in a sauce. If you make the meatballs small enough the veggies are unavoidable!
I cook a big batch (about 70) of the meatballs and then add to sauce when I need them and cook in the slow cooker. You can also do a big batch of the sauce with the meatballs in it and freeze. Inevitably, doing the sauce in the slow cooker you will have excess sauce. Just fish out the meatballs and distribute the sauce over them on the plates. Any extra sauce is delicious with pasta the next day for lunch.
Freeze extra meatballs in a container ready to add to sauce next time you want them!