In a large bowl, combine the cracker crumbs and heavy whipping cream. Let sit 10 minutes to thicken, then whisk in the eggs, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.
Add the ground beef and ground pork, breaking up and mixing into the other ingredients with your hands, until well combined.
Lightly grease your hands with olive or avocado oils. Roll the mixture into 1 ½ inch balls (you should get 48 to 52 balls). Place in a single layer in large glass or ceramic baking dishes. You can also line rimmed baking sheets with parchment or foil.
Bake 18 to 20 minutes, or until the meatballs reach 160ºF on an instant read thermometer.
Let the meatballs cool completely, then spread out, not touching one another, on a rimmed baking sheet and freeze until firm.
Transfer to a heavy duty freezer bag or an airtight container and freeze for up to 3 months.
Remove as many meatballs as you would like for a meal. Cook from frozen or let thaw, then cook as desired.