Quick Sausage Polpette Sandos
with Parm Roasted Broccoli
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Calories850 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber8 g
Protein47 g
Cholesterol115 mg
Sodium2270 mg
Trans Fat1 g
Potassium1350 mg
Calcium550 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
1
- 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.**
2
- 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.
3
- 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.
4
- 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!)
5
- Divide buns between plates, then top with meatballs and any sauce from the pot.
- Divide broccoli between plates.
6
