Chicken Sausage Meatball Dinner
with Meatball Minestrone for Lunch
The Meatball Minestrone for Lunch nutrition information is as follows: Calories: 370, Fat: 22 g, Saturated Fat: 5 g, Carbohydrate: 28 g, Sugar: 3 g, Fiber: 7 g, Protein: 31 g, Cholesterol: 150 mg, Sodium: 1960 mg. The nutrition facts panel below represents the nutrient values for the Chicken Sausage Meatball Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Italian Chicken Sausage
Shredded Red Cabbage
Red Wine Vinegar
Tuscan Heat Spice
Chicken Stock Concentrate
Not included in your delivery
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch cubes. Halve and peel onion; small-dice one half and thinly slice the other. Trim and thinly slice scallions, separating whites from greens. Peel and halve carrot lengthwise; cut crosswise into ¼-inch pieces. Halve, core, and thinly slice apple. Pick 1 tsp thyme leaves from stems; leave remaining sprigs whole.
Place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot; mash until smooth. Stir in sour cream and 1 TBSP butter; season with salt and pepper. Cover and keep warm until ready to serve.
Using your hands, form sausage into small meatballs (about 16). (TIP: To prevent the meat from sticking to your hands, lightly dampen them with water.) Place meatballs on a lightly oiled baking sheet. Bake until browned and cooked through, 18-20 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and whole thyme sprigs and cook, stirring, until softened, 3-5 minutes. Add cabbage, apple, and another drizzle of oil; season with salt and pepper. Cook, stirring, until softened, 3-5 minutes. Add vinegar, half the scallion greens, and ½ tsp sugar (to taste); cook for 1 minute. Discard thyme sprigs. Transfer to a medium bowl. Cover to keep warm.
Heat a large drizzle of oil in a large pot over medium-high heat. Add diced onion, scallion whites, carrot, and Tuscan Heat Spice. Cook, stirring, until softened, 3-4 minutes. Add 3 stock concentrates and 3 cups water. Bring to a boil, then stir in beans (and any liquid). Reduce heat to a simmer; season with salt and pepper. Stir in half the meatballs; simmer 2 minutes. Divide soup between 2 reusable containers. Divide spinach between plastic zip-close bags. When ready to eat, stir spinach into soup. Microwave on high for 3-5 minutes, or until heated through and spinach has wilted.
Rinse and wipe out pan used for cabbage. Melt 1 TBSP butter in same pan over medium-high heat until melted. Stir in flour and cook until lightly browned, 1-2 minutes. Whisk in remaining stock concentrate and 1 cup water. Cook until sauce is slightly thickened, 1-2 minutes. Stir in another 1 TBSP butter and reserved 1 tsp thyme leaves. Divide mashed potatoes and cabbage mixture between plates. Top mashed potatoes with remaining meatballs and sauce. Garnish with remaining scallion greens.