Classic Spaghetti and Meatballs

Classic Spaghetti and Meatballs

with Zucchini & 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!


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

Total Time50 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove


1 unit


¼ cup

Panko Breadcrumbs


1 tablespoon

Tuscan Heat Spice

10 ounce

Ground Beef

¼ cup

Parmesan Cheese


6 ounce



14 ounce

Marinara Sauce

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon



½ teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat49 g
Saturated Fat20 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber7 g
Protein45 g
Cholesterol145 mg
Sodium1370 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.
Utensilsarrow down iconarrow down icon
Large Pot
Medium Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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. (For 4 servings, use 1 tsp Tuscan Heat Spice and ½ cup water.) Let sit until water has mostly absorbed, 2-3 minutes, then add beef, half the Parmesan, ½ tsp garlic (¾ tsp for 4), salt (we used ½ tsp; 1 tsp for 4) and pepper. 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, 12-15 minutes (they’ll finish cooking in step 5).


Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped onion and a big 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 marinara sauce, 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 and meatballs are cooked through, 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.