Hearty Spaghetti and Meatballs with Zucchini &Amp; Parmesan

There’s something undeniably comforting about a plate of spaghetti and meatballs. This version elevates the classic with layers of flavor in every bite. Tuscan-spiced meatballs, tender zucchini and al dente spaghetti come together in a rich homemade tomato sauce for an authentically delicious experience.

And we haven’t forgotten the finishing touch: a generous sprinkle of Parmesan cheese. Just say when!

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 water boils, finely dice the onion and mince the garlic. Trim the zucchini and cut into half-moons.
3. In a large bowl, combine ground beef, panko breadcrumbs, half the Tuscan Heat Spice and a pinch of salt and pepper. Mix gently and form into 1-inch meatballs.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Transfer to a plate.
5. In the same skillet, add onion and zucchini; cook until softened, 3-4 minutes. Add garlic and remaining Tuscan Heat Spice; cook 1 minute more.
6. Stir in crushed tomatoes and chicken stock concentrate. Bring to a simmer, then return meatballs to the skillet. Cook until meatballs are cooked through and sauce thickens, about 5 minutes.
7. Add cooked spaghetti to the skillet and toss to combine, adding reserved pasta water if needed to loosen the sauce.
8. Serve in bowls and top with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure to cook the meatballs thoroughly.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free spaghetti and gluten-free panko breadcrumbs.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.