Meatballs were an unscientific pinch of cumin, smoked paprika, salt, a handful of bread crumbs, 2 eggs and 1 yolk, and a tablespoon of finely minced garlic, all mixed with 1 lb of 15% fat ground Prather Ranch beef, and rolled into 1.25″ spheres of flavorful glory. Tomato sauce was simple: diced tomatoes, minced garlic, salt and a sprinkling of anise seed. Threw in oven at broil until just about all of the moisture was gone (15 minutes?). Drank with the last cup of an errant and unfinished Malbec left over from our inaugural Sette Social Club event on Thursday. In honor of my fantastic meal with Sasha at Scopa in Healdsburg.