Classic Spaghetti and Meatballs

🥘 Ingredients

• Parmesan cheese
  ¼ cup, ¼ cup
• Tuscan heat spice
  1 tbsp
• black pepper
• butter
  2 tbsp
• garlic
  1 clove
• ground beef
  10 oz
• marinara sauce
  14 oz
• olive oil
• onion
  2
• panko breadcrumbs
  ¼ cup
• salt
• spaghetti
  12 oz
• sugar
  ½ tsp
• water
  ¼ cup, ¼ cup
• zucchini
  2

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. 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; thinly slice crosswise.

   onion: 1, garlic: 1 clove, zucchini: 1
2. 

   2

   In a medium bowl , combine panko breadcrumbs , ½ tsp Tuscan heat spice (from Tuscan heat spice total), and water . (For 4 servings, use 1 tsp Tuscan Heat Spice and ½ cup water.) Let sit until water has mostly absorbed, ⏱️ 3 minutes , then add ground beef , half of the Parmesan cheese , ½ tsp garlic (¾ tsp for 4), salt (½ tsp; 1 tsp for 4) and black pepper . Gently combine, then form into 10-12 meatballs (20-24 for 4).

   panko breadcrumbs: ¼ cup, Tuscan heat spice, Tuscan heat spice: 1 tbsp, water: ¼ cup, ground beef: 10 oz, Parmesan cheese: ¼ cup, salt, black pepper
3. 

   3

   Lightly coat a baking sheet with a drizzle of olive oil . Place meatballs on prepared sheet. Bake on top rack until browned, ⏱️ 15 minutes (they’ll finish cooking in step 5).

   olive oil
4. 

   4

   Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped onion and a big pinch of salt and black pepper . Cook, stirring, until softened, ⏱️ 6 minutes . Add zucchini and remaining garlic. Season with salt and pepper. Cook, stirring, until zucchini is tender and lightly browned, ⏱️ 4 minutes .

   olive oil, onion: 1, salt, black pepper, zucchini: 1
5. 

   5

   Once water is boiling, add spaghetti to large pot . Cook until al dente, ⏱️ 11 minutes , then drain in a strainer and set aside. To large pan with veggies, add marinara sauce , water , remaining Tuscan Heat Spice, sugar (1 tsp for 4 servings), salt, and pepper. Bring to a boil, then reduce heat to medium. Cook until slightly thickened, ⏱️ 10 minutes . Stir in meatballs. Cook until sauce is very thick and meatballs are cooked through, ⏱️ 3 minutes more.

   spaghetti: 6 oz, marinara sauce: 14 oz, water: ¼ cup, sugar: ½ tsp
6. 

   6

   Return spaghetti to empty large pot . Carefully pour in sauce, including meatballs, and butter ; toss to coat. If sauce seems dry, add a splash or two of water . Season with salt and pepper. Divide between plates and sprinkle with remaining Parmesan cheese .

   spaghetti: 6 oz, butter: 2 tbsp, water, Parmesan cheese: ¼ cup