Hearty Italian Meatball Feast with Buttery Tortelloni and Roasted Lemon Broccoli

This Italian-inspired spread brings together all the comforting flavors of a classic Sunday supper-without the all-day cooking. Juicy pork meatballs are seasoned with fresh basil and Parmesan, baked in a rich marinara sauce and topped with melted mozzarella. Alongside, you’ll find tender cheese tortelloni tossed in butter, roasted broccoli and lemon slices with a light char and crispy garlic ciabatta.

Whether you’re feeding family or impressing guests, this meal is designed to be shared family-style. The combination of savory meatballs, creamy pasta, bright citrusy broccoli and crunchy bread makes every bite satisfying. Best of all, it comes together in under an hour, so you can enjoy a restaurant-quality dinner any day of the week.

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Ingredients

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Pick basil leaves from stems; discard stems and mince half the leaves (save remaining for garnish). Thinly slice mozzarella. Slice lemon into thin rounds. Halve ciabatta.
2. In a medium bowl, combine pork, panko, minced basil, half the Parmesan, ¾ tsp garlic powder, ¾ tsp salt (1½ tsp each for 4 servings) and pepper. Form into 8 1½-inch balls (16 for 4). Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat (use a large pan for 4). Add meatballs; cook, turning, until browned all over, 6-8 minutes (they’ll finish cooking later). Add marinara and ¼ cup water. Reduce to a low simmer to keep warm until step 6.
3. While meatballs cook, toss broccoli and lemon rounds on a baking sheet with a drizzle of olive oil, salt and pepper; lightly squeeze lemon rounds as you toss to release some of their juices. Roast until tender and lightly browned, 15-20 minutes. TIP: Lemon rounds may get a bit charred; that’s a good thing!
4. Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, about 30 seconds. Stir in remaining garlic powder; brush onto cut sides of ciabatta. Season with salt and pepper. Toast in oven until golden brown, 6-8 minutes. Once ciabatta, broccoli and lemon are done, remove from oven. Preheat broiler to high or oven to 500°F.
5. Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. Drain and return to pot; toss with 2 TBSP butter (4 TBSP for 4 servings) and remaining Parmesan. Season with salt and plenty of pepper. Cover to keep warm.
6. If marinara is too thick, add a splash of water. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish.) Top meatballs with mozzarella. Broil or bake until cheese is melted, 2-4 minutes. Halve ciabatta on a diagonal. Serve meatballs, ciabatta, tortelloni and roasted broccoli and lemon family-style. Roughly tear remaining basil leaves; sprinkle over meatballs and tortelloni.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute for pork in the meatballs. The cooking time remains the same.

How do I store leftovers?

Store leftover meatballs, tortelloni, broccoli and ciabatta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Can I make this dish vegetarian?

To make it vegetarian, omit the meatballs and serve the marinara sauce over the tortelloni. You can also add roasted vegetables like zucchini or bell peppers.