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American Recipes
Classic Spaghetti and Meatballs

Classic Spaghetti and Meatballs

with Zucchini and Parmesan

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Is there anything better than a plate of spaghetti and meatballs? Why, yes! Our rendition is a sophisticated riff on the classic with tons more flavor infused into every bite. (Sorry, grandma.) Tuscan-spiced meatballs join tender bites of zucchini and al dente spaghetti in a rich, homemade tomato sauce for a deliciously autentico experience. Thought we forgot about the most important part? Never! The dish is finished with a big sprinkling of Parm. Just say when!

Tags:Family friendly
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time50 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Zucchini

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 tablespoon

Tuscan Heat Spice

10 ounce

Ground Beef

¼ cup

Parmesan Cheese

(ContainsMilk)

13.76 ounce

Crushed Tomatoes

1 unit

Chicken Stock Concentrate

6 ounce

Spaghetti

(ContainsWheat)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat47 g
Saturated Fat20 g
Carbohydrate98 g
Sugar17 g
Dietary Fiber8 g
Protein44 g
Cholesterol140 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Medium Bowl
Baking Sheet
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve and peel onion; finely chop one half (save the other half for another use). Mince or grate garlic. Trim and quarter zucchini lengthwise; thinly slice crosswise.

Form Meatballs
Form Meatballs
2

In a medium bowl, combine panko, ½ tsp Tuscan Heat Spice, and ¼ cup water (1 tsp seasoning and ½ cup water for 4 servings); let sit until water has mostly absorbed, 2-3 minutes. Add beef, half the Parmesan, ½ tsp garlic (¾ tsp for 4), pepper, and salt (we used ½ tsp; use 1 tsp for 4). Gently combine, then form into 10-12 meatballs (20-24 for 4).

Bake Meatballs
Bake Meatballs
3

Lightly coat a baking sheet with a drizzle of olive oil. Place meatballs on prepared sheet. Bake on top rack until browned and cooked through, 12-15 minutes.

Cook Veggies
Cook Veggies
4

Meanwhile, heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add onion and a large pinch of salt and pepper. Cook, stirring, until softened, 4-6 minutes. Add zucchini and remaining garlic. Season with salt and pepper. Cook, stirring, until zucchini is tender and lightly browned, 3-4 minutes.

Cook Pasta and Make Sauce
Cook Pasta and Make Sauce
5

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes, then drain and set aside. To pan with veggies, add crushed tomatoes, stock concentrate, ¼ cup water, remaining Tuscan Heat Spice, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Bring to a boil, then reduce heat to medium. Cook until slightly thickened, 8-10 minutes. Stir in meatballs. Cook until sauce is very thick, 2-3 minutes more.

Finish and Serve
Finish and Serve
6

Return spaghetti to empty pot. Carefully pour in sauce (including meatballs) and 2 TBSP butter; toss to coat. If sauce seems dry, add a splash or two of water. Season with salt and pepper. Divide between plates and sprinkle with remaining Parmesan.