I made some very tasty meatballs not too long ago. They started with the standard mix of ground beef and ground pork. I added some grated Parmesan cheese, breadcrumbs, onion powder, pinch of hot chili flakes, generous amount of chopped fresh rosemary, salt/pepper and an egg to hold it altogether.
Here is where it gets special: roasted garlic.
Yep – you read that right. Roasted garlic.
I happen to have a head of roasted garlic hanging out in the fridge from a garlic roasting session a few nights before. (garlic mashed potatoes!)
I proceeded to brown up all the meatball’s carefully and patiently in batches.
Some would be for that night’s dinner and some would go into the freezer.
At this point I made a crucial error.
I decided to pack the meatballs in a casserole dish and pour some red sauce over them and sprinkle the cheese -that way Hubby could just heat them up in the oven while the pasta boiled. Great plan right? Wrong. I was too lazy to make up a quick sauce and all the homemade was frozen solid so I decided to break out the “last resort” pantry jar of sauce. This is the one that I bought on sale on a whim that I keep on hand in case there is absolutely nothing else my husband can manage to make other than boil some pasta and open a jar. Now I am not going to reveal the brand – but let’s just say it wasn’t a “high end” brand.
Later that night, after following the heating and boiling instructions, he enjoyed a lovely meatball and pasta dinner. He declared the whole thing “delicious!” And it wasn’t terrible by any means, but when I got home much later to finally enjoy the fruits of my labor, I realized my error. The sauce was really not great.Lesson Learned: No matter how great the meatballs, the sauce has got to be nothing short of great!