• 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, 3/4 tsp garlic powder (11/2 tsp for 4 servings), salt (we used 3/4 tsp), and pepper. (Use 11/2 tsp salt for 4.) Form into 8 (16 for 4) 11/2-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 finish cooking later). • Add marinara and 1/4 cup water. Reduce to a simmer to keep warm until step 6.

• While 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 their juices. • Roast on top rack until tender and browned, 12-15 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, green beans, 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. TIP: Watch carefully to avoid burning. • Halve ciabatta on a diagonal. • Serve meatballs, ciabatta, tortelloni, and lemony green beans family style. Roughly tear remaining basil leaves; sprinkle over meatballs and tortelloni.