You can use regular or dairy-free milk like almond or cashew to soak the breadcrumbs
I used dairy-free cream to finish off the sauce, but you can leave this out as well
To prep ahead: Make the meatballs and place uncooked on a parchment lined baking sheet in the freezer for 2 hours and then transfer to a freezer bag and thaw fully before cooking
Let leftovers cool completely then store in air tight containers in fridge up to 3 days