Just Like Nonna’s Spaghetti & Meatballs
2x the delicious portions!
OF COURSE your nonna’s spaghetti and meatballs is the best! But does hers come right to your door, ready to roll and big enough to serve a crowd? You’ll roast up juicy beef meatballs beside seasoned zucchini. Toss spaghetti with tangy marinara, add those meatballs, sprinkle with lots of Parmesan, and serve it all with crusty garlic ciabatta.
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
1 clove
Garlic
20 ounce
Ground Beef
2 unit
Beef Stock Concentrate
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Italian Seasoning
1 teaspoon
Garlic Powder
12 ounce
Spaghetti
(Contains Wheat)
28 ounce
Marinara Sauce
2 unit
Ciabatta Bread
(Contains Soy, Wheat)
6 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and quarter zucchini lengthwise; halve crosswise. • In a small microwave-safe bowl, combine minced garlic and 2 TBSP butter (4 TBSP for 8 servings). Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Season with salt and pepper. Stir and set aside.
• In a large bowl, combine beef*, panko, stock concentrates, garlic powder, half the Italian Seasoning (you'll use the rest later), and a big pinch of salt. Form mixture into 8 21⁄2-inch meatballs (16 meatballs for 8 servings). • Place meatballs on a lightly oiled baking sheet.
• On a second baking sheet, toss zucchini with a drizzle of oil, salt, and pepper. • Roast meatballs on top rack and zucchini on middle rack until meatballs are cooked through and zucchini is tender, 25-30 minutes.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Turn off heat. Drain and set aside in strainer. Wipe out pot.
• In empty pot used for pasta, combine marinara, remaining Italian Seasoning, 1 tsp sugar (2 tsp for 8 servings), and salt. Bring to a simmer over medium- low heat. Cover and cook, stirring occasionally, until warmed through, 5-8 minutes. • Add drained spaghetti to pot; toss to evenly coat. Season with salt and pepper. TIP: If needed, cover to keep warm until ready to serve.
• Halve ciabattas lengthwise and toast until golden brown. • Spread cut sides with garlic butter and halve each piece on a diagonal.
• Serve family style, or divide pasta and zucchini between plates in separate sections; top pasta with meatballs and sprinkle with Parmesan. Serve with garlic ciabattas on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
