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Time
50 min
Level
Basic
Author
hellofresh

Classic Spaghetti and Meatballs | with Zucchini and Parmesan

family-friendly
wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
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.
2
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).
3
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.
4
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.
5
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.
6
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.
Micro nutrients
Total weight
644.01g
Carbs
60.04g
Dietary fiber
6.81g
Sugar
16.37g
Fats
52.53g
Saturated
22.37g
Poly
2.06g
Mono
19.37g
Trans
2.06g
Proteins
40.82g
Calcium
44.95%
Iron
54.83%
Magnesium
21.87%
Vitamin C
109.77%
Vitamin D
1.4%
Vitamin B6
0mg
Vitamin B12
257.29%
Vitamin A
58.61%
Sodium
105.02%
Potassium
62.18%
Cholesterol
94.69%
Percentages are based on a diet of 2000 calories a day.
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