Cozy Spaghetti & Meatballs Bar
One recipe—endless ways to enjoy!
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Italian Seasoning
6 ounce
Spaghetti
(Contains Wheat)
5 ounce
Marinara Sauce
1 unit
Veggie Stock Concentrate
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
4 ounce
Peas
8 ounce
Broccoli
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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 ½-inch-thick half-moons. TIP: If you’ve added any additional items to your meal, feel free to begin preparing them now.
Adjust rack to top and middle positions and preheat oven to 425 degrees. 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 ½ tsp; 1 tsp for 4 servings), and pepper (use all the Italian Seasoning and 2 TBSP water for 4 servings). Form into 10-12 1½-inch meatballs (20-24 meatballs for 4). • Arrange meatballs on empty side of baking sheet (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, combine marinara, stock concentrate, and 2 TBSP water (¼ cup water for 4 servings). Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes. • In a separate small microwave-safe bowl, 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 bowl; season with salt and pepper. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes.
• 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.
Ground Beef is fully cooked when internal temperature reaches 160°.
