Classic Beef Meatballs
with Spaghetti and Parmesan
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Spaghetti
(Contains: Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
4.3 g
Italian Seasoning
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Yellow Onion, chopped
56 g
Baby Spinach
1 unit(s)
Chicken Broth Concentrate
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat, Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Milk, Barley, Oats, Rye, Sesame, Soy May contain traces of: Mustard, Tree nuts, Peanuts, Sulphites, Fish, Egg, Crustaceans)
½ cup
Marinara Sauce
(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Sulphites, Fish, Egg, Crustaceans, Gluten)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
1 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Roughly chop spinach.
- To the boiling water, add spaghetti.
- Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Meanwhile, to a large bowl, add beef, breadcrumbs, 1 tbsp (2 tbsp) milk, half the Italian Seasoning, half the Parmesan and half the garlic salt. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On a parchment-lined baking sheet, arrange meatballs.
- Roast in the middle of the oven for 10-12 min, turning halfway through, until browned and cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then onions. Cook for 2 min, stirring often, until onions soften.
- To the pan, add marinara, broth concentrate, crushed tomatoes, remaining Italian Seasoning, remaining garlic salt and reserved pasta water. Season with pepper, then stir to combine.
- Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Add meatballs and spinach. Cook for 1 min, stirring often, until spinach wilts.
- Transfer sauce and meatballs to the pot with spaghetti. Toss to coat.
- Divide beef meatball pasta between bowls.
- Sprinkle remaining Parmesan over top.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**
