Creamy Tuscan Spaghetti & Meatballs
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Creamy Tuscan Spaghetti & Meatballs

Creamy Tuscan Spaghetti & Meatballs

with Scallions & Lemon

Spaghetti with cream sauce is one of those simple pleasures. Is there anyone who’d turn down a big bowl of rich, velvety noodles? Surely not, although adding meatballs and a kick of heat and lemon certainly makes it that much more crave-able. Which is exactly what we’re doing: taking a tried-and-true Italian American classic and swapping in a scalliony, peppery, lemon cream sauce topped with tender, savory meatballs. Now that’s amore!


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

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit


1 unit


10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit


1 clove


6 ounce


(Contains Wheat)

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Chicken Stock Concentrate

1 tablespoon

Tuscan Heat Spice

Not included in your delivery



2 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1030 kcal
Fat59 g
Saturated Fat26 g
Carbohydrate85 g
Sugar8 g
Dietary Fiber5 g
Protein39 g
Cholesterol175 mg
Sodium1010 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.


Large Pot
Medium Bowl
Baking Sheet
Large Pan



• 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. • Thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon. Peel and mince or grate garlic.

Form Meatballs

• In a medium bowl, combine beef*, panko, half the scallion greens, half the ketchup, 1 TBSP water, juice from one lemon wedge, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. (For 4, use all the ketchup, 2 TBSP water, and juice from two lemon wedges.) • Form into 8-10 1-inch meatballs (16-20 meatballs for 4). Place meatballs on a lightly oiled baking sheet.

Cook Meatballs

• Roast meatballs on top rack until browned and cooked through, 14-16 minutes.

Cook Pasta

• 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.

Make Sauce

• Heat a drizzle of oil in a large pan over medium-high heat. Add garlic, scallion whites, and half the lemon zest; cook, stirring, until fragrant, 30-60 seconds. • Stir in cream sauce base, stock concentrate, half the Tuscan Heat Spice (all for 4 servings), and ¼ cup reserved cooking water (½ cup for 4). Bring to a simmer, then remove pan from heat. Add 2 TBSP butter (3 TBSP for 4); taste and season with salt and pepper.

Finish & Serve

• Add drained spaghetti and meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back to the empty pasta pot.) TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. • Divide pasta between bowls and season with pepper. Top with remaining scallion greens and remaining lemon zest to taste. Serve with a squeeze of lemon juice.

Ground Beef is fully cooked when internal temperature reaches 160°.