Hearty Italian Meatballs and Tortelloni with Lemony Broccoli and Garlic Bread

There’s something magical about a family-style Italian supper-platters of hearty food passed around the table, everyone reaching for seconds. This recipe brings that warmth to your kitchen any night of the week. Tender beef meatballs are baked in a rich marinara sauce, then topped with fresh mozzarella until bubbly and golden. Alongside, you’ll find buttery cheese tortelloni, lightly charred broccoli with bright lemon and crispy garlic ciabatta bread.

Whether you’re cooking for family or just for yourself, this meal is designed to impress. The combination of savory meatballs, creamy pasta and tangy vegetables hits all the right notes. And the best part? It comes together in under an hour, so you can enjoy a Sunday-supper feeling any day.

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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

1 unit Green Herb BlendView 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

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil for the tortelloni.
2. In a bowl, combine the ground beef, panko breadcrumbs, garlic powder, 1 teaspoon salt and half of the green herb blend. Mix gently and form into 8-10 meatballs.
3. Spread the marinara sauce in a baking dish (about 9×13 inches). Place the meatballs in the sauce, spacing them evenly. Tear the fresh mozzarella into pieces and scatter over the meatballs. Bake for 18-20 minutes, until meatballs are cooked through and cheese is melted and bubbly.
4. Meanwhile, add the tortelloni to the boiling water and cook according to package directions (usually 3-4 minutes). Drain and toss with 1 tablespoon butter and a pinch of salt. Keep warm.
5. Cut the broccoli into small florets. Slice the lemon into thin rounds. In a large skillet, heat 1 tablespoon butter and the olive oil over medium-high heat. Add the broccoli and lemon slices, season with 1/2 teaspoon salt and cook, stirring occasionally, until broccoli is charred and tender, about 6-8 minutes.
6. Slice the ciabatta in half horizontally. Spread the remaining 2 tablespoons butter on the cut sides and sprinkle with a pinch of salt and the remaining herb blend. Place on a baking sheet and toast in the oven for 5-7 minutes, until golden and crispy.
7. To serve, divide the tortelloni among plates. Top with meatballs and extra sauce from the dish. Serve the lemony broccoli and garlic ciabatta alongside. Garnish with Parmesan cheese if desired.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just note that turkey may be leaner, so the meatballs might be slightly less moist.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the meatballs ahead of time?

Absolutely! Form the meatballs and refrigerate them uncooked for up to 24 hours. Then bake as directed.