Make sure your meatballs are fully thawed. Then you can cook them for 30 min. uncovered. Then cut into one of the meatballs in the middle of the tin. If not warmed through continue to cook for 15 more minutes. Then cut into a meatball again. Then cook for another 15 and check them. When making the meatballs from scratch (not freezing) you cook them for 1 hour. If they are cooked that long they will not dry out. It will probably only make the flavors better.
Sorry for the troubles! My mother-in-law has done this many times and has never had a problem.
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