Helmut Huber's Spaghetti and Meatballs
- 2 lbs spaghetti
- 2 – 6 oz cans of tomato paste
- 2 – 28 oz cans of tomato puree
- ¼ cup extra virgin olive oil
- ¾ cup chopped onion
- 4-6 garlic cloves – finely chopped
- 1 egg
- 1 tablespoon seasoned breadcrumbs
- 1 tablespoon chopped Italian parsley
- 1 tablespoon oregano
- Pinch of thyme
- ½ teaspoon basil
- 1 Knorrs beef bouillon cube
- salt & pepper to taste
- ½ cup grated cheese
- 1 lb ground beef
- ½ lb ground veal
- ½ lb ground pork
- 1 - 6-8 quart heavy metal bottom pot
- 1 - 6-8 quart pot
To prepare meatballs:
In a large mixing bowl, place meat, ¼ cup chopped onion and 2 cloves of garlic (glaze in olive oil-no color-if browned, taste will be bitter and burned), breadcrumbs, egg, chopped Italian parsley and salt & pepper to taste. Knead meatball mixture all together. Run hands under warm water, then take a small handful of the mixture, roll it gently between the palms of your hands and shape into meatballs being careful not to overwork the meat.
Place oil in 6-8 quart heavy metal pot. Heat until hot. Place the meatballs into the oil and brown on all sides. Remove from pot and set aside.
To make sauce:
In same pot, glaze the remaining onions and garlic together using a wooden spoon. Make sure they do not get brown. Add oregano, basil, and thyme. Immediately add the 2 cans of tomato paste so that the spices do not burn. For each can of paste, fill with water and stir to remove any paste remains, and then pour into mixture. Then add the 2 cans of tomato puree. For each can of puree, fill with water and stir to remove any puree remains, and then pour into mixture (you can adjust the amount of water you add to each can according to how thick or thin you want the sauce). Drop in beef bouillon cube. Stir from bottom of pot.
Bring sauce to a boil then reduce to simmer and add meatballs. Cover pot making sure you do not close lid too tightly. Leave a small opening for sauce to breathe.
Simmer for ½ hour stirring frequently. Add salt & pepper to taste, cover leaving space for sauce to breathe and continue cooking for an additional ½ hour stirring frequently.
In another large pot, bring 4 –5 quarts of salted water (approximately 1 teaspoon salt) to a rapid boil – also add to water 1 tablespoon of olive oil so spaghetti does not stick. Put 2 lbs of spaghetti into the rapidly boiling water. Stir frequently with a wooden fork. Do not cover or leave unattended. Cook until al dente (approximately 12 minutes-check package directions).
Drain spaghetti in colander and place in a large bowl. Mix with a ladle full of sauce and toss lightly.
Place spaghetti on plates with two meatballs. Add more sauce and parsley and serve with grated cheese.
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