Italian Sunday Supper

In a medium bowl, combine pork, panko, half the minced herbs, 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 mediumhigh 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.

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!

Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in remaining garlic powder; brush onto cut sides of ciabatta. Season with salt and pepper. Toast in oven (place directly on oven rack or use a baking sheet) until golden brown, 3-5 minutes. Once ciabatta, broccoli, and lemon are done, remove from oven. Heat broiler to high.

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.