Spaghetti and meatballs with mushroom marinara and Italian salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spaghetti and meatballs with mushroom marinara and Italian salad

Soy-Free, Family-Friendly

2 Servings, 790 Calories/Serving

35–50 Minutes

When we say spaghetti, you say . . . meatballs, of course! Enjoy this classic match made in heaven finished with mushroom marinara and paired with a crisp Italian salad.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat spaghetti
  • ¼ cup whole wheat panko
  • 1 organic red onion
  • 10 ounces ground beef
  • 3 ounces organic cremini or other button mushrooms
  • Sun Basket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 1 head organic Artisan or other lettuce
  • Sun Basket Italian dressing base (champagne vinegar - water - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
Ingredient IQ
What is the difference between cremini, brown, baby bella, Italian, and Roman mushrooms? Trick question! They are all names for the same mushroom: young portobello. Similar to white or button mushrooms, this variously named brown cousin is just a different strain, with a slightly denser consistency and a deeper, meatier flavor.

Nutrition per serving

Calories: 790, Protein: 48g (96% DV), Fiber: 13g (52% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2g, Saturated Fat: 11g (55% DV), Cholesterol: 190mg (63% DV), Sodium: 550mg (23% DV), Carbohydrates: 89g (30% DV), Total Sugars: 15g, Added Sugars: 1g (2% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the spaghetti

Bring a medium sauce pot of generously salted water to a boil. Stir in the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the spaghetti, reserving 1 cup [2 cups] pasta cooking water.
While the water heats and the spaghetti cooks, prepare the meatballs.

2

Prep the meatballs

  • In a large bowl, combine the panko and 2 tablespoons [¼ cup] water or milk (from your pantry).
  • Peel and finely chop the onion. Set aside all but ¼ cup [½ cup] onion for the sauce.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
To the bowl with the panko, add the ground beef and ¼ cup [½ cup] onion; season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Brown the meatballs

In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the meatballs brown, prepare the mushrooms.

4

Prep the mushrooms; finish the meatballs and sauce

  • Coarsely chop the mushrooms.
In the same pot used for the meatballs, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms and remaining onion and cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes.
Add the meatballs, herbed marinara, and reserved pasta cooking water and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, until the meatballs are cooked through, 4 to 6 minutes. Stir in the spaghetti, toss to coat, and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
When the meatballs and sauce are almost done, prepare the salad.

5

Make the salad

  • Trim the root end from the lettuce; coarsely chop the leaves.
In a large bowl, stir together the Italian dressing base and 2 to 3 teaspoons oil. Add the lettuce and toss to coat; season to taste with salt and pepper.

Serve

Transfer the spaghetti and meatballs to individual bowls and serve the salad on the side.
Kids Can!
  • Salt the water for the spaghetti.
  • Time the spaghetti.
  • Combine the panko and water.
  • Measure the onion.
  • Make the dressing; assemble the salad