• 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. • Halve, peel, and dice onion into 1⁄2-inch pieces; mince a few pieces until you have 2 TBSP (4 TBSP for 4 servings).

• In a large bowl, combine beef*, minced onion, panko, beef stock concentrate, half the Parmesan, half the Italian Seasoning, 1 TBSP water (2 TBSP for 4 servings), salt (we used 1⁄2 tsp; 1 tsp for 4), and pepper. Form into 8-10 1-inch meatballs (16-20 meatballs for 4). • Place meatballs on a lightly oiled baking sheet. Roast 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. Reserve 1 cup pasta cooking water, then drain. • Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion; cook until browned and softened, 2-4 minutes. Add crushed tomatoes, veggie stock concentrate, garlic powder, remaining Italian Seasoning, 1/3 cup reserved pasta cooking water (ladle straight from the pot if pasta isn’t finished cooking yet), 1⁄2 tsp salt, 1⁄4 tsp sugar, and pepper (for 4 servings, use 2/3 cup pasta cooking water, 2/3 tsp salt, and 1⁄2 tsp sugar). Cook until sauce has slightly thickened, 4-6 minutes more. • Reduce heat to low; cover and simmer until pasta and meatballs are finished cooking.

• Add drained spaghetti and cooked meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, carefully pour everything back into the empty pasta pot.) TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. • Taste and season with salt and pepper. • Divide pasta and meatballs between shallow bowls. Top with remaining Parmesan and serve. Ground Beef is fully cooked when internal temperature reaches 160°.