Classic Homestyle Spaghetti & Meatballs
with Tomato Sauce & Parmesan
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!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Beef Stock Concentrate
3 tablespoon
Shredded Parmesan
(Contains Milk)
1 tablespoon
Italian Seasoning
6 ounce
Spaghetti
(Contains Wheat)
13.76 unit
Crushed Tomatoes
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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 of onion until you have 2 TBSP (4 TBSP for 4 servings).
• In a large bowl, combine beef*, panko, stock concentrate, minced onion, 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 to pot. 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 remaining 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 thickens slightly, 4-6 minutes more. • Reduce heat to low; cover and simmer until pasta and meatballs are finished cooking.
• Add drained pasta 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.
Ground Beef is fully cooked when internal temperature reaches 160°.
