Classic Homestyle Spaghetti & Meatballs

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• beef stock concentrate
  2 unit
• black pepper
  1 tsp
• cooking oil
  1 tsp
• crushed tomatoes
  2 unit
• garlic powder
  2 tsp
• ground beef
  20 oz
• olive oil
  1 tsp
• onion
  2 unit
• panko breadcrumbs
  1 c
• salt
  4 tsp
• spaghetti
  12 oz
• sugar
  ½ tsp

🍳 Cookware

• large pot
• large bowl
• baking sheet
• strainer
• large pan

1. 

   1

   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 ½-inch pieces; mince a few pieces until you have 2 TBSP (4 TBSP for 4 servings).

   onion: 2 unit
2. 

   2

   In a large bowl , combine ground beef , minced onion, panko breadcrumbs , beef stock concentrate , half the Parmesan cheese , half the Italian seasoning , 1 TBSP water (2 TBSP for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and black pepper . Form into 8-10 1-inch meatballs (16-20 meatballs for 4). Place meatballs on a baking sheet lightly oiled with cooking oil . Roast on top rack until browned and cooked through, 14-16 minutes ( ⏱️ 15 minutes ).

   ground beef: 20 oz, panko breadcrumbs: 1 c, beef stock concentrate: 2 unit, Parmesan cheese: 6 tbsp, Italian seasoning: 2 tbsp, salt: 4 tsp, black pepper: 1 tsp, cooking oil: 1 tsp
3. 

   3

   Once water is boiling, add spaghetti . Cook, stirring occasionally, until al dente, 9-11 minutes ( ⏱️ 10 minutes ). Reserve 1 cup pasta cooking water, then drain using a strainer . Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion; cook until browned and softened, 2-4 minutes ( ⏱️ 3 minutes ). Add crushed tomatoes , garlic powder , remaining Italian Seasoning, ¼ cup reserved pasta cooking water (ladle straight from the pot if pasta isn’t finished cooking yet), ¼ tsp sugar (for 4 servings, use ½ tsp sugar), salt, and pepper. Cook until sauce has slightly thickened, 4-6 minutes more ( ⏱️ 5 minutes ). Reduce heat to low; cover and simmer until pasta and meatballs are finished cooking.

   spaghetti: 12 oz, olive oil: 1 tsp, crushed tomatoes: 2 unit, garlic powder: 2 tsp, sugar: ½ tsp
4. 

   4

   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.