Classic Homestyle Spaghetti & Meatballs
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Classic Homestyle Spaghetti & Meatballs

Classic Homestyle Spaghetti & Meatballs

with Tomato Sauce & Parmesan

Savory and satisfying, spaghetti and meatballs is a crowd-pleasing gold standard. Tender, garlicky beef meatballs infused with Parmesan cheese and Italian spices roast in the oven till browned on the outside and juicy on the inside. They’re tossed in a rich marinara sauce with al dente spaghetti and a final flourish of Parmesan (cause we’re not messing with this classic!).

Tags:
Easy Prep
Allergens:
Wheat
Milk

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Onion

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Beef Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 tablespoon

Italian Seasoning

6 ounce

Spaghetti

(Contains Wheat)

13.76 unit

Crushed Tomatoes

1 teaspoon

Garlic Powder

1 unit

Veggie Stock Concentrate

Not included in your delivery

Pepper

Cooking Oil

Olive Oil

Sugar

Salt

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Nutrition Values

/ per serving
Calories950 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate99 g
Sugar18 g
Dietary Fiber6 g
Protein42 g
Cholesterol110 mg
Sodium1140 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.

Utensils

Large Pot
Large Bowl
Strainer
Large Pan
Baking Sheet

Instructions

Prep
1

• 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. • Halve, peel, and dice onion into 1⁄2-inch pieces; mince a few pieces until you have 2 TBSP (4 TBSP for 4 servings).

Make Meatballs
2

• In a large bowl, combine beef*, minced onion, panko, beef stock concentrate, half the Parmesan, half the Italian Seasoning, 1 TBSP water (2 TBSP for 4 servings), salt (we used 1⁄2 tsp; 1 tsp for 4), and pepper. Form into 8-10 1-inch meatballs (16-20 meatballs for 4). • Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes.

Cook Pasta & Sauce
3

• 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. • Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion; cook until browned and softened, 2-4 minutes. Add crushed tomatoes, veggie stock concentrate, garlic powder, remaining Italian Seasoning, 1/3 cup reserved pasta cooking water (ladle straight from the pot if pasta isn’t finished cooking yet), 1⁄2 tsp salt, 1⁄4 tsp sugar, and pepper (for 4 servings, use 2/3 cup pasta cooking water, 2/3 tsp salt, and 1⁄2 tsp sugar). Cook until sauce has slightly thickened, 4-6 minutes more. • Reduce heat to low; cover and simmer until pasta and meatballs are finished cooking.

Finish & Serve
4

• Add drained spaghetti and cooked meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, carefully pour everything back into the empty pasta pot.) TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. • Taste and season with salt and pepper. • Divide pasta and meatballs between shallow bowls. Top with remaining Parmesan and serve.

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