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!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• 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).
• 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.
• 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.
• 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°.
