W40 R04 Creamy Tuscan Spaghetti & Meatballs

Name: W40 R04 Creamy Tuscan Spaghetti & Meatballs with Scallions & Lemon
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 unit Scallions; 1 Lemon; 10 oz Ground Beef; 1/4 cup Breadcrumbs; 1 Ketchup; 1 clove Garlic; 6 oz Spaghetti; 4 oz Cream Sauce Base; 1 tbsp Tuscan Heat Spice; 2 tsp Cooking Oil; 2 tbsp Butter; Salt; Black Pepper; 1 unit Chicken Stock Concentrate

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

Start Cooking

Ingredients

Servings

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

View Shopping List

Rate this recipe

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 1⁄2 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 1⁄4 cup reserved cooking water (1⁄2 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.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.