Cozy Spaghetti & Meatballs Bar
One recipe—endless ways to enjoy!
- Milk
- Wheat
Get ready to make everyone at the table as happy as can be with a spread of spaghetti, meatballs, and two sauces: marinara and creamy garlic, plus green peas, roasted zucchini, and plenty of Parmesan. Boom—everyone makes their own perfect plate. Order broccoli for more veggies, or add baguettes to make (and be!) a saucy meatball hero!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Zucchini
8 ounce
Broccoli
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains: Milk)
½ tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Ground Beef
6 ounce
Spaghetti
(Contains: Wheat)
½ teaspoon
Garlic Powder
5 ounce
Marinara Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
Adjust rack to top and middle positions. Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
• Toss zucchini on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread zucchini out across entire sheet).
Use a second baking sheet here.
• In a medium bowl, combine beef*, panko, half the Italian Seasoning, 1 TBSP water, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper (all the Italian Seasoning and 2 TBSP water for 4). Form into 10-12 11⁄2-inch meatballs (20-24 meatballs for 4). • Arrange meatballs on opposite side of baking sheet from zucchini (spread meatballs out across a second sheet for 4). Roast on top rack until zucchini is browned and tender and meatballs are cooked through, 14-16 minutes (For 4, roast on top and middle racks, swapping rack positions halfway through.)
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain spaghetti; transfer to a large serving bowl and toss with a drizzle of olive oil. Cover to keep warm.
• Meanwhile, in a small microwave-safe bowl (medium bowl for 4 servings), combine marinara, stock concentrate, and 2 TBSP water (4 TBSP for 4). Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes. • In a separate small microwave-safe bowl (medium bowl for 4), whisk together cream sauce base, half the garlic powder, and 1 TBSP water (all the garlic powder and 2 TBSP water for 4). Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes.
• Place peas in a third small microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes.
Halve baguette lengthwise (stopping before you get all the way through) and toast on top rack until golden.
• Carefully uncover red sauce, creamy garlic sauce, and peas (watch out for steam!). • Serve family style with spaghetti, zucchini, meatballs, and Parmesan.
Serve broccoli alongside spaghetti and meatballs bar.
Halve toasted baguette widthwise; serve alongside spaghetti and meatballs bar.
Ground Beef is fully cooked when internal temperature reaches 160°.
