Preheat the oven to 425ºF. Wash and dry the broccoli, then cut it into bite-sized pieces. Place on the sheet pan, drizzle with 2 teaspoons of oil and the cheesy garlic oil, mix well, and place in the hot oven for 8-12 minutes, stirring halfway through.
In a medium bowl, mix the ground beef, wet meatball mix, and dry meatball mix. Form 8 even-sized meatballs. Place the large sauté pan on medium heat with 2-3 teaspoons of oil. Preheat for 2 minutes, then carefully place the meatballs in the pan. Cook for 2-3 minutes, then gently flip over and cook on the other side for 2-3 minutes.
Add the marinara sauce plus 1/4 cup of water to the pan. Spoon the sauce over the meatballs, then place on the lid and simmer for 4-5 minutes, flipping the meatballs halfway through. The ground beef should be cooked to an internal temperature of 160ºF.
Lastly, while the meatballs are simmering, cut the ciabatta in half and place in the oven to crisp for 4-5 minutes. Remove from oven and spread with the garlic butter. Turn off all heating elements.
Divide the broccoli between two plates. Add the garlic bread, spoon the meatballs on top, or have them on the side. Sprinkle with the Parmesan & Romano cheese. Mangia bene!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.

Italian Meatballs with Garlic Bread and Cheesy Broccoli