The Meatball Test
I prepared some pasta and sauce this morning to offer with the meatballs that I made last evening. One of my tasters is a coworker. I will let him send a message concerning his taste of the meatballs and sauce. You will be able to read that opinion after he lunches this afternoon.
I happened to toast my most awesome baguette this morning (my Bread recipe is well posted) and sliced a cold meatball to place on my toast with some of the fresh pasta sauce. I was delighted with the flavor. It was well worth the time it took to make a fresh sauce and prep the pasta this morning for my lunch. The meatball was firm and still tender, something that would make a great sandwich or sub type meal too. I recommend this meatball dish highly. The sauce is fresh and not overpoweringly salty. I like a more sweet full tomato flavor and my sauce offered all that I love about pasta.
My research has discovered that the Bobby Flay episode of Meatball Throwdown was against Mike Maroni. Mike posted the Grandma Maroni recipe for his meatballs on line. I modified and offered my twist on that recipe where I took my many years of trial and error to play with the Maroni recipe to adapt it to my ultimate enjoyment. I like my meatballs a bit more herbed and with a smoother meat texture than the original recipe. I place a ground pork in my recipe and Grandma Maroni uses only beef. I add more seasoned crumbs and some oregano beyond the straight up Maroni formula. Try the recipe both ways and see how you like it. The meatball is a great place to experiment with your tastes. Within one batch of meatballs you can easily make 5 variations of flavor changes and try them all out in one sitting. That would qualify you for a method that I use to evaluate recipe tweaks.