Hearty Italian Meatballs with Buttered Tortelloni and Roasted Lemon Broccoli

There’s something magical about a big, family-style Italian dinner-platters of pasta, saucy meatballs and crusty bread all passed around the table. This recipe brings that warmth and comfort to your kitchen any night of the week. We’re talking beefy meatballs baked in a rich marinara sauce, blanketed with melty mozzarella, served alongside buttery cheese tortelloni, lightly charred broccoli with lemon and crispy garlic ciabatta.

Whether you’re cooking for family or just treating yourself, this meal is designed to impress. The meatballs are seasoned with Parmesan and fresh herbs, then simmered in marinara before being topped with cheese and broiled to perfection. The tortelloni gets a simple butter and Parmesan toss, while the broccoli roasts with lemon rounds for a bright, tangy finish. Bring your appetite-this is a feast worth savoring.

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Ingredients

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

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. Preheat the oven to 425°F with a rack in the top position. Bring a medium pot of salted water to a boil. Wash and dry all produce. Pick the parsley leaves from their stems, discard the stems and mince the leaves. Mince the chives. Thinly slice the mozzarella. Slice the lemon into thin rounds. Halve the ciabatta lengthwise.
2. In a medium bowl, combine the ground beef, panko, half of the minced parsley and chives, half of the Parmesan, ¾ teaspoon garlic powder, ¾ teaspoon salt and a few grinds of pepper. Mix gently and form into 8 meatballs (about 1½ inches each). Heat a drizzle of olive oil in a medium ovenproof pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, 6-8 minutes. They will finish cooking later. Add the marinara sauce and ¼ cup water, reduce the heat to low and keep warm until step 6.
3. While the meatballs cook, toss the broccoli florets and lemon rounds on a baking sheet with a drizzle of olive oil, salt and pepper. Lightly squeeze the lemon rounds as you toss to release some of their juices. Roast on the top rack until the broccoli is tender and lightly browned, 15-20 minutes. The lemon rounds may char slightly-that’s a good thing.
4. Meanwhile, place 2 tablespoons of butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the remaining garlic powder. Brush the cut sides of the ciabatta with the garlic butter and season with salt and pepper. Toast the ciabatta in the oven (directly on the oven rack or on a second baking sheet) until golden brown, 3-5 minutes. Once the ciabatta, broccoli and lemon are done, remove them from the oven. Turn the broiler to high.
5. Once the water is boiling, add the cheese tortelloni and cook until tender and floating to the top, 3-4 minutes. Drain and return to the pot. Toss with the remaining 2 tablespoons butter and the remaining Parmesan. Season with salt and plenty of pepper. Cover to keep warm.
6. If the marinara sauce is too thick, add a splash of water. If your pan is not ovenproof, transfer the meatball mixture to a baking dish. Top the meatballs with the sliced mozzarella. Broil until the cheese melts and the meatballs are cooked through, 2-4 minutes. Watch carefully to avoid burning. Halve the ciabatta on a diagonal to create triangles. Sprinkle the remaining parsley and chives over the meatballs and tortelloni. Serve the meatballs, ciabatta, tortelloni and roasted broccoli and lemon family-style.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute the cheese tortelloni with any filled pasta like ravioli or tortellini or even a short pasta like penne. Adjust cooking time according to package directions.

Can I make the meatballs ahead of time?

Absolutely! You can form the meatballs and refrigerate them for up to 24 hours before cooking. Alternatively, cook them fully and reheat gently in the marinara sauce.

What can I serve instead of ciabatta?

Any crusty bread works well, such as French bread, sourdough or even garlic bread from the store. Just brush with garlic butter and toast until golden.