Hearty Italian Meatballs and Tortelloni with Garlic Ciabatta

Bring the warmth of a family-style Italian dinner to your table any night of the week. This hearty meal features tender Parmesan meatballs baked in a rich marinara sauce, topped with melted mozzarella and served alongside buttery cheese tortelloni. Charred green beans with lemon slices add a bright, fresh contrast, while garlic ciabatta is perfect for sopping up every last drop of sauce.

Whether you’re cooking for family or just yourself, this satisfying spread is designed to impress. The meatballs are simple to prepare, the pasta cooks in minutes and the entire meal comes together with minimal fuss. Perfect for a cozy weeknight dinner or a special weekend treat.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

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

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for the tortelloni.
2. In a bowl, combine the ground beef, panko breadcrumbs, half of the Parmesan cheese, garlic powder, 1 teaspoon salt and a few torn basil leaves. Mix gently and form into 12 equal meatballs.
3. Spread the marinara sauce in a baking dish. Place the meatballs in the sauce, spacing them evenly. Tear the fresh mozzarella into pieces and scatter over the meatballs. Bake for 20-25 minutes, until meatballs are cooked through and cheese is bubbly.
4. Meanwhile, trim the green beans. Slice the lemon into thin rounds. In a skillet over medium-high heat, add 1 teaspoon olive oil and sear the green beans and lemon slices for 3-4 minutes, until lightly charred. Season with a pinch of salt and set aside.
5. Cook the tortelloni in the boiling water according to package directions (usually 3-4 minutes). Drain and toss with 1 tablespoon butter and remaining Parmesan cheese.
6. Slice the ciabatta in half lengthwise. Mix the remaining butter with a pinch of garlic powder and spread on the cut sides. Toast in the oven or a toaster oven until golden.
7. Serve the meatballs and sauce alongside the tortelloni, green beans with lemon and garlic ciabatta. Garnish with fresh basil leaves.

Recipe Tips

FAQ

Can I use frozen meatballs instead?

Yes, you can substitute frozen meatballs, but adjust the baking time as needed and ensure they are heated through.

What can I substitute for tortelloni?

Any filled pasta like ravioli or tortellini works well. Cook according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.