Is there anything better than a plate of spaghetti and meatballs? Why, yes! Our rendition is a sophisticated riff on the classic with tons more flavor infused into every bite. (Sorry, grandma.) Tuscan-spiced meatballs join tender bites of zucchini and al dente spaghetti in a rich, homemade tomato sauce for a deliciously autentico experience. Thought we forgot about the most important part? Never! The dish is finished with a big sprinkling of Parm. Just say when!
- 1 unit Yellow Onion
- 2 clove Garlic
- 1 unit Zucchini
- ¼ cup Panko Breadcrumbs
- 1 tablespoon Tuscan Heat Spice
- 10 ounce Ground Beef
- ¼ cup Parmesan Cheese
- 13.76 ounce Crushed Tomatoes
- 1 unit Chicken Stock Concentrate
- 6 ounce Spaghetti
- Large Pot
- Medium Bowl
- Baking Sheet
- Large Pan
- Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve and peel onion; finely chop one half (save the other half for another use). Mince or grate garlic. Trim and quarter zucchini lengthwise, then thinly slice crosswise.
- In a medium bowl, combine panko, ½ tsp Tuscan Heat Spice, and ¼ cup water; let sit until water has mostly absorbed, 2-3 minutes. Add ground beef, half the Parmesan, ½ tsp garlic, pepper, and ½ tsp salt. Gently combine, then form into 10-12 meatballs. (For 4 servings, use 1 tsp Tuscan Heat Spice, ½ cup water, 1 tsp garlic, and ¾ tsp salt. Form into 20-24 meatballs.)
- Lightly coat a baking sheet with a drizzle of olive oil. Place meatballs on prepared sheet. Bake on top rack until browned and cooked through, 12-15 minutes.
- Meanwhile, heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add onion and a large pinch of salt and pepper. Cook, stirring, until softened, about 5 minutes. Add zucchini and remaining garlic. Season with salt and pepper. Cook, stirring, until zucchini is tender and lightly browned, 3-4 minutes.
- Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. To pan with veggies, add crushed tomatoes, stock concentrate, ¼ cup water, remaining Tuscan Heat Spice, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Bring to a boil, then reduce heat to medium. Cook until slightly thickened, 8-10 minutes. Stir in meatballs. Cook until sauce is very thick, 2-3 minutes more.
- Return pasta to empty pot. Add sauce (including meatballs) and 2 TBSP butter; toss to coat. If sauce seems dry, add a splash or two of reserved pasta cooking water. Season with salt and pepper. Divide between plates and sprinkle with remaining Parmesan.