Tuscan-Spiced Spaghetti and Meatballs with Zucchini and Parmesan

There’s something undeniably comforting about a plate of spaghetti and meatballs. But this version takes it to the next level with a burst of Tuscan-inspired flavors. Juicy beef meatballs seasoned with a warm spice blend, tender zucchini and al dente spaghetti are all brought together in a rich, homemade tomato sauce. It’s a dish that feels both familiar and excitingly new.

And of course, no spaghetti and meatballs is complete without a generous shower of Parmesan cheese. Just say when! This recipe is perfect for a cozy weeknight dinner that will have everyone asking for seconds.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, finely dice the onion and mince the garlic. Cut the zucchini into half-moons about 1/4 inch thick.
3. In a large bowl, combine ground beef, panko breadcrumbs, half of the Tuscan Heat Spice and a pinch of salt. Mix gently until just combined. Form into 12-14 meatballs.
4. Heat a large skillet over medium-high heat. Add a drizzle of oil, then cook meatballs until browned on all sides, about 5-7 minutes. Transfer to a plate.
5. In the same skillet, add another drizzle of oil if needed. Sauté onion and zucchini until softened, about 4 minutes. Add garlic and remaining Tuscan Heat Spice, cook 1 minute more.
6. Stir in marinara sauce and bring to a simmer. Return meatballs to the skillet, cover and cook on low for 10 minutes, until meatballs are cooked through.
7. Add the drained spaghetti to the skillet and toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Serve topped with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Absolutely! Spaghetti is classic, but this sauce and meatballs work well with any long pasta like linguine or fettuccine or even short shapes like rigatoni.

Can I make the meatballs ahead of time?

Yes! You can form the meatballs and refrigerate them for up to 24 hours before cooking. Or cook them fully and reheat in the sauce.

Is there a substitute for Tuscan Heat Spice?

Tuscan Heat Spice is a blend of herbs and spices like rosemary, oregano and chili flakes. You can substitute with a mix of dried oregano, rosemary and a pinch of red pepper flakes.