Classic Spaghetti and Meatballs
with Zucchini and Parmesan
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 clove
Garlic
1 unit
Zucchini
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Tuscan Heat Spice
10 ounce
Ground Beef
¼ cup
Parmesan Cheese
(Contains Milk)
13.76 ounce
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
6 ounce
Spaghetti
(Contains Wheat)
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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).
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.
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.
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.
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.
