Late night meatballs

Pedro made these meatball jewels on a busy work night. He started with a pound of ground meat (we buy 6 lb packs from Costco). In the meat he mixed 1 c. Bread crumbs, 1 egg, 1/4 c. Water, 2 cloves garlic, salt and pepper, 2 tsp. dried rosemary, 2 tsp. dries basil, 2 tsp. dried oregano.

Then he seared the meatballs until brown and nearly cooked through. To the meatballs he added a jar of Kirkland marinara sauce and continued to cook. To the meatball sauce mixture, Pedro added a pinch of garlic powder, a dab of Siracha, a tbsp of olive oil, a pinch of cayenne pepper, black pepper, a pinch of dried rosemary and basil and allowed to summer for 5-7 minutes.

Once finished, serve the meatballs and sauce over desired sized bed of farro.