Italian Sunday Supper
with Parmesan Meatballs, Buttered Tortelloni, Lemony Broccoli & Garlic Ciabatta
Didn’t grow up with a weekly “Sunday supper?” Here’s a quick 101: it’s a time to relax, unwind, and (most importantly) EAT! Family-style Italian dishes are passed around, shared, and enjoyed. So why should Sunday have all the fun? Here’s your permission to break the tradition and make this veritable feast any night of the week. Be sure to bring your appetite, because we’re serving up classic meatballs baked in bubbly marinara sauce and covered in a blanket of melty mozz, buttery cheese tortelloni, lightly-charred broccoli and lemon slices, and a side of garlic bread. This magical meal is sure to impress your dining companion and yourself. Now, where are all those family members to help do the dishes??
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Thai Basil
4 ounce
Fresh Mozzarella
(Contains: Milk)
1 unit
Lemon
10 ounce
Ground Beef
ÂĽ cup
Panko Breadcrumbs
(Contains: Wheat)
ÂĽ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
14 ounce
Marinara Cup
8 ounce
Broccoli Florets
1 unit
Ciabatta Bread
(Contains: Wheat, Soy)
9 ounce
Cheese Tortelloni
(Contains: Milk, Wheat, Eggs)
Not included in your delivery
2 teaspoon
Olive Oil
4 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Pick basil leaves from stems; mince half the leaves (save remaining leaves for garnish). Thinly slice mozzarella. Thinly slice lemon into rounds. Halve ciabatta.
In a medium bowl, combine beef, panko, minced basil, half the Parmesan, ¾ tsp garlic powder (1½ tsp for 4 servings), salt (we used ¾ tsp kosher salt; 1½ tsp for 4), and pepper. Form into 8 (16 for 4) 1½-inch balls. Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat(use a large pan for 4). Add meatballs; cook, turning, until browned all over, 6-8 minutes (they’ll cook through later). Add marinara and ¼ cup water. Reduce to a 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 on top rack 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 until golden brown, 6-8 minutes (place cut sides up directly on oven rack, or use a separate baking sheet). 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.
If marinara is too thick, add a splash of water. (TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.) Top meatballs with mozzarella. Broil until cheese melts, 2-4 minutes. Halve ciabatta on a diagonal. Serve meatballs, ciabatta, tortelloni, and lemony broccoli family style. Roughly tear remaining basil leaves; sprinkle over meatballs and tortelloni.
