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.