Italian Sunday Supper
with Meatballs, 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 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??
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Herb Blend
4 ounce
Fresh Mozzarella
(Contains Milk)
1 unit
Lemon
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Garlic Powder
14 ounce
Marinara Cup
8 ounce
Broccoli Florets
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
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 produce. • Pick parsley leaves from stems; discard stems and mince leaves. Mince chives. Thinly slice mozzarella. Thinly slice lemon into rounds. Halve ciabatta.
• In a medium bowl, combine beef*, panko, half the minced 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.
• While meatballs cook, toss broccoli florets 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 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.
• Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. • Drain and return tortelloni 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 and meatballs are cooked through, 2-4 minutes. TIP: Watch carefully to avoid burning. • Halve ciabatta on a diagonal to create triangles. • Sprinkle remaining minced parsley and chives over meatballs and tortelloni. • Serve meatballs, ciabatta, tortelloni, and roasted broccoli and lemon family-style.
