Italian Feast with Parmesan Meatballs, Buttered Tortelloni and Lemony Broccoli

Imagine a table laden with bubbling marinara, tender meatballs blanketed in melted mozzarella, buttery cheese tortelloni and bright, charred broccoli with lemon. That’s the magic of an Italian Sunday supper-a tradition of gathering, sharing and savoring every bite. And the best part? You don’t need to wait for Sunday to enjoy it.

This recipe brings together all the comforting flavors of a classic Italian feast, from the garlicky ciabatta to the perfectly seasoned meatballs. It’s designed to impress without requiring hours in the kitchen. So call your family or friends, set the table and get ready for a meal that feels like a celebration.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, panko breadcrumbs, garlic powder and half of the Parmesan cheese. Season with salt and pepper. Mix gently until just combined, then shape into 8 equal meatballs.
3. Place the meatballs on the prepared baking sheet and bake for 12-15 minutes, until browned and cooked through.
4. While the meatballs bake, bring a large pot of salted water to a boil. Add the tortelloni and cook according to package directions until al dente. Drain and return to the pot. Toss with a pat of butter (optional) and keep warm.
5. Cut the broccoli into small florets. Slice the lemon into thin rounds. In a skillet over medium-high heat, add a drizzle of oil. Add the broccoli and lemon slices, season with salt and pepper and cook for 4-5 minutes until charred and tender. Remove from heat.
6. Slice the ciabatta in half lengthwise. Toast in the oven or a toaster until golden. Rub with a cut garlic clove if desired.
7. In a small saucepan, warm the marinara sauce. Once meatballs are done, transfer them to the sauce and simmer for 2 minutes.
8. Tear the fresh mozzarella into pieces and scatter over the meatballs. Cover the pan briefly to melt the cheese.
9. To serve, divide the tortelloni among plates. Top with meatballs and sauce. Serve the broccoli and lemon alongside and garnish with remaining Parmesan and torn Thai basil leaves. Enjoy with the garlic ciabatta.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works as a leaner alternative. Just be sure not to overbake to keep them moist.

Can I prepare this meal ahead of time?

You can make the meatballs and cook the tortelloni a day in advance. Reheat gently before serving.

What can I substitute for tortelloni?

Any filled pasta like ravioli or tortellini will work. Adjust cooking time as needed.