• 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.

• 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. Swap in organic beef for beef.

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

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

• 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. • Whisk in 2⁄3 cup water (1 1⁄3 cups water for 4 servings), cheese roux concentrate, cream cheese, stock concentrate, and half the Tuscan Heat Spice (all for 4). Bring to a simmer and cook, stirring, until thickened, 30-60 seconds. Remove pan from heat. Taste and season with salt and pepper if desired.

• 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 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. Ground Beef is fully cooked when internal temperature reaches 160°.