Classic Homestyle Spaghetti & Meatballs
with Gluten-Free Pasta, Tomato Sauce & Parmesan
- Wheat
- Milk
- Eggs
Savory and satisfying, spaghetti and meatballs is a crowd-pleasing gold standard. Tender, garlicky beef meatballs infused with Parmesan cheese and Italian spices roast in the oven till browned on the outside and juicy on the inside. They’re tossed in a rich marinara sauce with al dente spaghetti and a final flourish of Parmesan (cause we’re not messing with this classic!).
Ingredients
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Onion
1 unit
Crushed Tomatoes
10 ounce
Ground Beef
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, peel, and dice onion into ½-inch pieces; mince a few pieces until you have 2 TBSP (4 TBSP for 4 servings).
In a large bowl, combine beef*, minced onion, panko, stock concentrate, half the Parmesan, half the Italian Seasoning, 1 TBSP water (2 TBSP for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper. Form into 8-10 1-inch meatballs (16-20 meatballs for 4).
Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes.
Once water is boiling, add spaghetti. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion; cook until browned and softened, 2-4 minutes. Add crushed tomatoes, garlic powder, remaining Italian Seasoning, ¼ cup reserved pasta cooking water (ladle straight from the pot if pasta isn’t finished cooking yet), ¼ tsp sugar, salt, and pepper (for 4 servings, use ½ cup pasta cooking water and ½ tsp sugar). Cook until sauce has slightly thickened, 4-6 minutes more.
Reduce heat to low; cover and simmer until pasta and meatballs are finished cooking.
Add drained spaghetti and cooked meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, carefully pour everything back into the empty pasta pot.) TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce.
Taste and season with salt and pepper.
Divide pasta and meatballs between shallow bowls. Top with remaining Parmesan and serve.
