Meatballs:
- 1lb. of ground beef
- .5cup of seasoned bread crumbs, moistened with 1-3tbsp of water or milk (I used 4C bread crumbs seasoned with pecorino romano cheese)
- pinch of salt
- lots of fresh ground pepper
- 2-5 crushed garlic cloves
- 1 egg
- (optional) 1/4cup of grated parmesan
Sauce:
- 1/3 cup of Mezcal (or sake? can experiment with liquors here, not a big fan of white wine unless it's amazing) to deglaze
- 15oz can of tomato sauce
- .5tsp of italian seasoning
- pinch of salt
- lots of fresh ground pepper
- 5 crushed garlic cloves
- (optional) bay leaf
- Brown meatballs in pan or pot.
- set meatballs aside once brown.
- deglaze pan with mezcal.
- pour tomato sauce into pan.
- stir then put italian seasoning, salt, pepper, garlic, and bay leaf into sauce.
- bring up to simmer.
- place meatballs back into pan, cover with sauce.
- cook for about 15min more until meatballs are up to temperature.
Goes well with 1cup of boiled pasta and grated parmesan cheese for a meal for two with leftover meatballs.