Recipe of Ultimate Cheese Tortelloni and Parmesan Meatball
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Cheese Tortelloni and Parmesan Meatball. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cheese Tortelloni and Parmesan Meatball, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheese Tortelloni and Parmesan Meatball delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cheese Tortelloni and Parmesan Meatball is 2 People. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cheese Tortelloni and Parmesan Meatball estimated approx 45 minutes.
To begin with this recipe, we must prepare a few ingredients. You can cook Cheese Tortelloni and Parmesan Meatball using 14 ingredients and 14 steps. Here is how you cook it.
This Italian Sunday Supper is full course love of cheese, green beans, Garlic Ciabatta and basil all mixed together with a little bit of mozzarella sin.
Ingredients and spices that need to be Take to make Cheese Tortelloni and Parmesan Meatball:
- 10 oz Ground Beef
- 1/4 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese
- 1 tsp Garlic Powder
- 1/2 oz Thai Basil
- 4 oz Fresh Mozzarella
- 1 Lemon
- 1 Ciabatta
- 14 oz Marinara Sauce
- 6 oz Green Beans
- 9 oz Cheese Tortelloni
- 2 tsp Olive Oil
- 4 tbsp Butter
- Salt and Pepper to season
Instructions to make Cheese Tortelloni and Parmesan Meatball
- Just wrecked tap position and preheat oven to 425°. Bring a medium pot of salted water to a boil.
- Pick basil leaves from stems; minced half the leaves and save remaining leaves for garnish. Thinly sliced mozzarella. Thinly sliced lemon into rounds. Halve ciabatta.
- In a medium bowl combine ground beef, Panko, minced basil, half the Parmesan, three-quarter teaspoon garlic powder, salt, and pepper. Form into eight 1 1/2 inch meatballs.
- Heat a drizzle of olive oil in a medium skillet over medium-high heat. Add meatballs; turning until browned all over, 6 to 8 minutes (they’ll finish cooking later).
- Add marinara and a quarter cup of water. Reduce to a simmer and keep warm.
- While the meatballs cook, toss green beans 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 the juices. Roast on top rack until tender and browned, 12 to 15 minutes.
- Meanwhile, place 2 tablespoons butter and a small microwave safe bowl. Microwave until melted, 30 seconds. Stir in remaining garlic powder; brush into cut sides of ciabatta. Season with salt and pepper.
- Toast in oven until golden brown, 6 to 8 minutes. (place cut sides up directly on oven rack where are you separate baking sheet)
- Once ciabatta, green beans, and lemon or done, remove from oven. Heat broiler to high.
- Once water is boiling at Tortelloni to pot. Cook until tender and floating to the top, 3 to 4 minutes.
- Drain in return to pot, toss with 2 tablespoons butter and remaining parmesan. Season with salt and plenty of pepper. Cover to keep warm.
- If marinara is too thick, add a splash of water. Top meatballs with mozzarella. Broil until cheese melts, 2 to 4 minutes.
- Halve ciabatta diagonally. Serve meatballs, ciabatta, tortelloni, and lemony green beans family style or on a plate. Roughly tear reserved basil leaves and sprinkle over meatballs and tortelloni.
- Serve and enjoy!
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