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.