Meatballs in homemade marinara. SV'ed for 2 hours at 140* to pastureize. and then deep fried to create a crust
TBH they weren't really all that better than conventional. Might have been the fact that they were all beef (instead of a mix of beef, veal and pork). Between that + not using homemade bread crumbs I think this deserves a redo.
They'd be super easy to scale though.