FRIDAY FOOD THING
I finally got around to trying a bag of precooked frozen meatballs, and I am not impressed. The “Mama Lucia“ brand, fully-cooked, home-style (cocktail-style) meatballs were a disappointment. Convenient — yes, but they were rather tasteless and the texture was not palate-friendly. I will qualify this by saying, Perhaps they would have been okay had I simmered them for hours in a spaghetti or barbeque sauce, but then, they wouldn’t have been convenient.
As an afterthought test, a few days later I tossed a half-dozen of them into a quick spaghetti sauce made from fresh-peeled Roma tomatoes, chopped onion, bell pepper, garlic chives and Greek oregano — all from my garden, sprinkled with grated Romano cheese and simmered for 12 minutes or so while the pasta cooked. To help flavor transference, I cut the meatballs in half. While the sauce was outstanding (how can you go wrong with garden fresh vegetables?), the meatballs were about as tasty as before: a step above tomato-flavored cardboard and barely so-so.
To be fair, I am not much of a meatball fan. In my opinion, delicate pasta and rude balls made from meat do not go well together. I prefer my pasta sauce as close to fresh-seasoned tomatoes as possible, with very little meat and an ample shaving of Parmesan and Romano cheese simmered right in the sauce. If I want a meatball-flavored pasta sauce, I will add Italian sausage taken from various Italian sausage products, including fresh ground. More often than not, I am prone to serving the sausage (or other meat such as lamb) as a side dish.