You can roll them into whatever size you want from mini to massive. I usually end up with approximately 28 meatballs around an inch in diameter. I usually divide them, eating some that day and freezing the remaining meatballs for future dishes.
These can be added to a tomato sauce and cooked for an hour or two-try Sweet Daddy D's Essential Tomato Sauce. They also freeze very well and can be used for a quick week night meatballs and spaghetti meal or even meatball sandwiches anytime.
If you have a vacuum sealer, I found it is best to freeze the meatballs first on a baking sheet, then place them in the vacuum bag. This helps them maintain their shape better.