Spaghetti and Meatballs

There is an excellent local restaurant which serves the best spaghetti and meatballs.  I've always wanted to duplicate them but never got around to it until My Daughter stumbled over an article where the restaurant listed what goes into them. No measurements and no brand names but it was really all the info I needed.  We started off by making a really nice marinara sauce which the meatballs would end up being braised in.

The Recipe:

1 pound each, veal, pork, beef

1/2 C fresh parsley and basil minced

1 T onion powder

1 T granulated garlic

1 T Italian seasoning

1/2 T dried oregano

1 tsp pepper

3 tsp salt

3 eggs

1 C Parmesan

1/2 C Pecorino

1-1/2 C  Pinad (bread soaked in milk)

Mix lightly until everything is blended.  Form into 3 oz. sized balls and place on an oiled baking sheet.  Bake at 300 degrees for 30 minutes. Remove from the oven and place them in the pot of sauce and drop the oven temperature to 275.  Braise in the oven for 1 hour.

I sink them into the sauce before braising.  They are not fully cooked at this point so handle them gently.

Serve over al dente spaghetti sprinkled with Parmesan cheese and fresh basil.

I made garlic/basil rolls to go with it.

And for the chocolate lovers, I made a gooey Appalachian brownie cake:

Ingredients:
3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

1. Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
2. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
3. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
4. To make the chocolate frosting mix all ingredients together in a bowl, beat until smooth and thick. Spread on top of the hot marshmallows. Let cool completely. Cut into wedges to serve.