Sweet and Tangy Root Beer Meatballs

Last night before I went to bed, I had great ambitions for today.  In addition into cleaning and straightening, I told myself that I was going to try a new recipe for a Spanish Beef and Noodle dish, so got out a 1-pound package of ground chuck and put it in the refrigerator to thaw. After I went to the dentist today (good check up, my teeth are sparkling), and got home (having had to take numerous detours because of construction), my enthusiasm had waned. These meatballs (also a new recipe) seemed so much easier to deal with, and I enjoyed them with some bagged salad, and a scoop of Bob Evans’ mashed potatoes. Dinner!

Sweet and Tangy Root Beer Meatballs

 

1 lb. ground chuck

½ c. Italian breadcrumbs

1 large egg

1/3 c. milk

¼ c. Rogue root beer

2 T. dried minced onion

1 T. dried parsley flakes

1 t. kosher salt

1/8 t. freshly ground black pepper

1/8 t. freshly grated nutmeg

Preheat oven to 350° F. Spray a 7” x 11” baking dish with Pam; set aside.

Mix together above ingredients until thoroughly combined; form into small to medium-size meatballs, placing each into prepared dish as you do.

Whisk together the following ingredients and pour the mixture over the top of the meatballs:

1 c. tomato sauce
1 c. Rogue root beer

2 T. Worcestershire sauce

1 t. prepared mustard
¼ t. dried minced garlic 

Bake for 60 minutes until the liquid is bubbly, and meatballs are done. Remove from oven and allow to rest 10 minutes before serving.

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If you think Italian-style when you think meatballs, you will love these.

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