Quick Sausage Polpette Sandos

Name: Quick Sausage Polpette Sandos with Parm Roasted Broccoli
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Mild Italian Sausage, uncased; 2 unit(s) Sandwich Bun; ¼ cup Parmesan Cheese, shredded; 227 g Broccoli; ¾ cup Mozzarella Cheese, shredded; ¼ cup Roasted Pepper Pesto; 200 mL Crushed Tomatoes; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ¼ tsp Sugar*

with Parm Roasted Broccoli

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Hearty Italian-style sandos, packed with familiar flavours on soft ooey-cooey cheese buns! Served with family-friendly cheesy broccoli, this dinner with be a hit!

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Barley

•Milk

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

2 unit(s)

Sandwich Bun

(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

227 g

Broccoli

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

¼ cup

Roasted Pepper Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

200 mL

Crushed Tomatoes

(May contain traces of: Sesame, Egg, Milk, Mustard, Gluten, Soy, Wheat, Fish, Sulphites, Tree nuts, Crustaceans)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values

Calories860 kcal

Fat44 g

Saturated Fat16 g

Carbohydrate70 g

Sugar9 g

Dietary Fiber8 g

Protein46 g

Cholesterol110 mg

Sodium2260 mg

Trans Fat1 g

Potassium1250 mg

Calcium600 mg

Iron6.5 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

•Parchment Paper

•Baking Sheet

•Large Bowl

•Measuring Spoons

•Medium Pot

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Line a baking sheet with parchment. To a large bowl, add sausage and half the Parm. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10 - 12 min or until browned and cooked through.**

Meanwhile, cut broccoli into bite-sized pieces.
On another parchment-lined baking sheet, add broccoli, remaining Parm, 1 tbsp (2 tbsp) oil, salt and pepper. Toss to coat.
Roast in the top of the oven until golden-brown, 8-10 min.

Meanwhile, heat a medium pot over medium heat. When hot, add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) water. Cook 2-3 min, until slightly thickened.
Add pesto. Cook 1 min, until warmed through, then season with salt and pepper.
Remove the pan from heat.
Once meatballs are cooked through, add to sauce, then toss to coat.
Cover to keep warm.

Once meatballs are added to the sauce, halve then arrange buns, cut-side up, on the same baking sheet. Sprinkle over cheese.
Toast until crispy and cheese is melted, 3-4 min. (TIP: Keep an eye on them so they don't burn!)