Classic Spaghetti and Meatballs | with Zucchini and Parmesan

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; thinly slice crosswise.

In a medium bowl, combine panko, ½ tsp Tuscan Heat Spice, and ¼ cup water (1 tsp seasoning and ½ cup water for 4 servings); let sit until water has mostly absorbed, 2-3 minutes. Add beef, half the Parmesan, ½ tsp garlic (¾ tsp for 4), pepper, and salt (we used ½ tsp; use 1 tsp for 4). Gently combine, then form into 10-12 meatballs (20-24 for 4).

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, 4-6 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 spaghetti to pot. Cook until al dente, 9-11 minutes, then drain and set aside. 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 spaghetti to empty pot. Carefully pour in sauce (including meatballs) and 2 TBSP 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.