Creamy Tuscan Spaghetti & Meatballs with Scallions & Lemon

Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Bringa large pot of salted water to a boil.Wash and dry produce.• Thinly slice scallions, separatingwhites from greens; mince whites.Zest and quarter lemon. Peel andmince or grate garlic.

Step 2

• In a medium bowl, combine beef*,panko, half the scallion greens, halfthe ketchup, 1 TBSP water, juice fromone lemon wedge, salt (we used ½ tsp;1 tsp for 4 servings), and pepper. (For 4,use all the ketchup, 2 TBSP water, andjuice from two lemon wedges.)• Form into 8-10 1-inch meatballs(16- 20 meatballs for 4). Place meatballson a lightly oiled baking sheet.

Step 3

• Roast meatballs on top rack untilbrowned and cooked through,14-16 minutes.

Step 4

• Once water is boiling, add spaghettito pot. Cook, stirring occasionally, untilal dente, 9-11 minutes. Reserve 1 cuppasta cooking water, then drain.

Step 5

• Heat a drizzle of oil in a large pan overmedium-high heat. Add garlic, scallionwhites, and half the lemon zest; cook,stirring, until fragrant, 30-60 seconds.• Stir in cream sauce base, stockconcentrate, half the Tuscan HeatSpice (all for 4 servings), and ¼ cupreserved cooking water (½ cup for 4).Bring to a simmer, then remove panfrom heat. Add 2 TBSP butter (3 TBSPfor 4); taste and season with saltand pepper.

Step 6

• Add drained spaghetti and meatballsto pan with sauce; toss to coat.(For 4 servings, if your pan isn’t largeenough, carefully transfer everythingback to the empty pasta pot.) TIP: Ifneeded, stir in more reserved pastacooking water a splash at a time untileverything is coated in a creamy sauce.• Divide pasta between bowls andseason with pepper. Top withremaining scallion greens andremaining lemon zest to taste. Servewith a squeeze of lemon juice. Ground Beef is fully cooked when internal temperaturereaches 160°.