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Italian Sunday Supper

Italian Sunday Supper

with Parmesan Meatballs, Buttered Tortelloni, Lemony Broccoli & Garlic Ciabatta

Taste Tours
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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 beefy 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??

Allergens:MilkWheatSoyEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Green Herb Blend

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 unit

Lemon

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Garlic Powder

14 ounce

Marinara Sauce

8 ounce

Broccoli Florets

9 ounce

Cheese Tortelloni

(ContainsMilk, Wheat, Eggs)

Not included in your delivery

2 teaspoon

Olive Oil

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5899 kJ
Calories1410 kcal
Fat82 g
Saturated Fat41 g
Carbohydrate106 g
Sugar13 g
Dietary Fiber12 g
Protein64 g
Cholesterol270 mg
Sodium2710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Medium Pan
Baking Sheet
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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 parsley leaves from stems; discard stems and mince leaves. Mince chives. Thinly slice mozzarella. Thinly slice lemon into rounds. Halve ciabatta lengthwise.

2

• In a medium bowl, combine beef*, panko, half the parsley and chives, half the Parmesan, ¾ tsp garlic powder, ¾ tsp salt (1½ tsp each for 4 servings), 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, preferably ovenproof, 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.

3

• 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!

4

• 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 ciabatta in oven (place directly on oven rack or use a second baking sheet) until golden brown, 3-5 minutes. • Once ciabatta, broccoli, and lemon are done, remove from oven. Heat broiler to high.

5

• 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.

6

• 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 and meatballs are cooked through, 2-4 minutes. TIP: Watch carefully to avoid burning. • Halve ciabatta on a diagonal to create triangles. • Sprinkle remaining parsley and chives over meatballs and tortelloni. • Serve meatballs, ciabatta, tortelloni, and roasted broccoli and lemon family-style.