Sun-Dried Tomato Spaghetti & Meatballs
with Parmesan Cheese
Classic spaghetti in red sauce gets a creamy, garlicky, sun-dried tomato twist in this fresh, inventive recipe. Tender Italian herb-seasoned beef meatballs are the perfect pairing for the rich sauce. Sprinkle with nutty shredded Parmesan cheese, then dig into these comforting, satisfying pasta bowls in a quick 30 minutes or less!
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
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 tablespoon
Italian Seasoning
1.5 ounce
Sun-Dried Tomatoes
6 ounce
Spaghetti
(Contains Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Ground Beef
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. • Roughly chop sun-dried tomatoes.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 3⁄4 cup pasta cooking water (11⁄2 cups for 4 servings), then drain.
• While spaghetti cooks, in a large bowl, gently combine beef*, panko, half the garlic powder, half the Italian Seasoning, and 1⁄2 tsp salt (1 tsp for 4 servings). (You’ll use the rest of the garlic powder and Italian Seasoning later.) • Form into 10-12 11⁄2-inch meatballs (20-24 meatballs for 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• Reduce heat to medium and stir in sun-dried tomatoes, cream sauce base, remaining garlic powder, remaining Italian Seasoning, and 1⁄2 cup reserved pasta cooking water (1 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, until meatballs are coated and cooked through, 5 minutes. TIP: Ladle pasta cooking water directly from pot if pasta is not done yet. • Stir in drained spaghetti and toss to combine. Taste and season with salt and pepper if desired. TIP: If pasta seems dry, add splashes of pasta cooking water until everything is coated in a creamy sauce.
• Divide spaghetti and meatballs between shallow bowls. Top with Parmesan and serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
