Creamy Tuscan Spaghetti & Meatballs

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• cream sauce base
  2 tbsp
• garlic
  1 clove
• ground beef
  ½ lb
• ketchup
  2 tbsp
• lemon
  1 piece
• panko breadcrumbs
  2 tbsp
• scallions
  3 pieces
• spaghetti
  6 oz
• tuscan heat spice
  1 unit

🍳 Cookware

• medium bowl
• 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. Thinly slice scallions , separating whites from greens; mince whites. Zest and quarter lemon . Peel and mince or grate garlic .

   scallions: 3 pieces, lemon: 1 piece, garlic: 1 clove
2. 

   2

   In a medium bowl , combine ground beef , panko breadcrumbs , half the scallion greens, half the ketchup , 1 tbsp water, juice from one lemon wedge, salt, and pepper. Form into 8-10 1-inch meatballs. Place meatballs on a lightly oiled baking sheet.

   ground beef: ½ lb, panko breadcrumbs: 2 tbsp, ketchup: 2 tbsp
3. 

   3

   Roast meatballs on top rack until browned and cooked through ⏱️ 15 minutes .
4. 

   4

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.

   spaghetti: 6 oz
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add garlic, scallion whites, and half the lemon zest; cook, stirring, until fragrant ⏱️ 45 seconds . Stir in cream sauce base , chicken stock concentrate , half the tuscan heat spice , and ¼ cup reserved cooking water. Bring to a simmer, then remove pan from heat. Add 2 tbsp butter ; taste and season with salt and pepper.

   cooking oil: 1 tbsp, cream sauce base: 2 tbsp, chicken stock concentrate: 1 unit, tuscan heat spice: 1 unit, butter: 2 tbsp
6. 

   6

   Add drained spaghetti and meatballs to pan with sauce; toss to coat. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Divide pasta between bowls and season with pepper. Top with remaining scallion greens and remaining lemon zest to taste. Serve with a squeeze of lemon juice.