Creamy Tuscan Spaghetti & Meatballs

Name: Creamy Tuscan Spaghetti & Meatballs with Scallions & Lemon
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Chicken Stock Concentrate; 4 oz Cream Sauce Base; 1 Lemon; 1 clove Garlic; 1 Ketchup; 10 oz Ground Beef; 1/4 cup Breadcrumbs; 2 unit Scallions; 1 tbsp Tuscan Heat Spice; 6 oz Spaghetti; 2 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp

with Scallions & Lemon

By Recipe0 System

Spaghetti with cream sauce is one of those simple pleasures. Is there anyone who’d turn down a big bowl of rich, velvety noodles? Surely not, although adding meatballs and a kick of heat and lemon certainly makes it that much more crave-able. Which is exactly what we’re doing: taking a tried-and-true Italian American classic and swapping in a scalliony, peppery, lemon cream sauce topped with tender, savory meatballs. Now that’s amore!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Chicken Stock Concentrate
4 oz Cream Sauce Base
1 Lemon
1 clove Garlic
1 Ketchup
10 oz Ground Beef
1/4 cup Breadcrumbs
2 unit Scallions
1 tbsp Tuscan Heat Spice
6 oz Spaghetti
2 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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.
2

In a medium bowl, combine beef*, panko, half the scallion greens, half the ketchup, 1 TBSP water, juice from one lemon wedge, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. (For 4, use all the ketchup, 2 TBSP water, and juice from two lemon wedges.)

Form into 8-10 1-inch meatballs (16- 20 meatballs for 4). Place meatballs on a lightly oiled baking sheet.
3

Roast meatballs on top rack until browned and cooked through, 14-16 minutes.
4

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
5

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic, scallion whites, and half the lemon zest; cook, stirring, until fragrant, 30-60 seconds.

Stir in cream sauce base, stock concentrate, half the Tuscan Heat Spice (all for 4 servings), and ¼ cup reserved cooking water (½ cup for 4). Bring to a simmer, then remove pan from heat. Add 2 TBSP butter (3 TBSP for 4); taste and season with salt and pepper.
6

Add drained spaghetti and meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back to the empty pasta pot.) TIP: 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.

Ground Beef is fully cooked when internal temperature reaches 160°.

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