Pasta Night Spaghetti & Meatballs Bar
One recipe–endless ways to enjoy!
Bring dinnertime joy to everyone at the table with spaghetti, beef meatballs, and two sauces: marinara and pesto. We've included tons of toppings, like balsamic glaze, toasted panko, Parmesan, and chili flakes, so everyone can make their perfect pasta bowl. Order broccoli for a veggie side or swap in ground turkey and be a meatball hero!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Pesto
(Contains: Milk)
2 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Crushed Tomatoes
5 teaspoon
Balsamic Glaze
3 tablespoon
Parmesan Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Ground Beef
Not included in your delivery
Salt
Pepper
Sugar
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. • Place packet of pesto in a cup of warm water to bring to room temperature.
• In a large bowl, combine beef*, stock concentrate, half the panko, half the garlic powder, half the Italian Seasoning, 2 TBSP water, 1⁄2 tsp salt, and pepper (4 TBSP water and 1 tsp salt for 4 servings). Form into 10-12 1 1⁄2-inch meatballs (20-24 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. Drain, then return to pot. • Toss with 2 TBSP butter (4 TBSP for 4 servings) and a pinch of salt and pepper. TIP: If you added any other items to your meal (apps, sides, and/ or dessert), you can get started on them now!
• While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium heat. Add remaining panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat. Transfer to a small bowl; season with salt and pepper. Wipe out pan.
• Heat a drizzle of oil in pan used for panko over medium-high heat. Add crushed tomatoes, remaining garlic powder, remaining Italian Seasoning, 1⁄4 tsp sugar, 1⁄2 tsp salt, and pepper (1⁄2 tsp sugar and 1 tsp salt for 4 servings). Cook, stirring occasionally, until sauce is warmed through, 2-3 minutes.
• Serve spaghetti, meatballs, toasted panko, red sauce, pesto, balsamic glaze, and Parmesan family style and let everyone build their own plates (if you’ve got some on hand, serve with chili flakes from your pantry if desired). (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
Ground Meat is fully cooked when internal temperature reaches 160°.
Explore Similar Recipes
