My favorite frozen meatball is Nate's Meatless Meatballs Zesty Italian. They are a very nice size, not too big to cook thoroughly and not so small that you don't get a nice bite. I defrosted the package by letting it sit on the stove while I made my marinara sauce. When they were soft enough, I sauteed the meatballs in olive oil. After they crisped up, I added a splash of maple syrup to seal in the crunch, then I tossed in sliced sun dried tomatoes and topped them with Daiya provolone sandwich slices. I served the meatballs on toasted rosemary rolls with pasta marinara.