Parmesan Pork Meatballs with Buttered Tortelloni and Lemony Broccoli

This Italian-inspired dinner brings the warmth of a Sunday supper to your table any day of the week. Tender pork meatballs are baked in marinara sauce and topped with melted mozzarella, served alongside buttery cheese tortelloni, lightly charred broccoli with lemon and crispy garlic ciabatta. It’s a comforting, shareable meal that feels like a special occasion.

The combination of savory meatballs, rich pasta, bright broccoli and crunchy bread makes every bite satisfying. Whether you’re cooking for family or just treating yourself, this recipe delivers big flavor with minimal fuss.

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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 PorkView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil for the tortelloni.
2. In a bowl, combine ground pork, panko breadcrumbs, Parmesan cheese, garlic powder, salt and pepper. Mix gently and form into 12-14 meatballs.
3. Spread marinara sauce in a baking dish. Place meatballs in the sauce. Tear fresh mozzarella into pieces and scatter over the meatballs. Bake for 20-25 minutes until meatballs are cooked through and cheese is melted.
4. Meanwhile, cook tortelloni in boiling water according to package directions (about 3-4 minutes). Drain and toss with a pat of butter or olive oil to coat.
5. Cut broccoli into florets. Slice lemon into rounds. In a skillet over medium-high heat, add a drizzle of oil and cook broccoli and lemon slices until charred and tender, about 5-7 minutes. Season with salt and pepper.
6. Slice ciabatta in half lengthwise. Rub cut sides with a cut garlic clove (or sprinkle with garlic powder) and drizzle with olive oil. Toast in the oven or a skillet until golden.
7. Serve meatballs and sauce over tortelloni, with charred broccoli and lemon on the side and garlic ciabatta for dipping. Garnish with green herb blend if desired.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef or a mix of beef and pork works well in this recipe.

How do I store leftovers?

Store meatballs, pasta and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

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.