Classic Spaghetti and Meatballs
with Zucchini & 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.
Tuscan Heat Spice
Not included in your delivery
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.