What You’ll Use:
Meatballs in tomato sauce,
Sautéed broccoli di ciccio, and
Re-heat Instructions: Preheat the oven to 450ºF. Line a sheet pan with parchment or foil. Split 3 rolls in half, and pull out some of the bread from the inside to hollow out slightly. Place the rolls cut-side up on the prepared sheet pan and arrange 1½ slices provolone cheese on each top half. Bake until the cheese is melted and the bread is starting to brown around the edges, about 4 minutes. Meanwhile, warm the meatballs in the microwave, 1 to 2 minutes. Warm the broccoli in the microwave, 1 to 2 minutes. Toss the broccoli with the juice of 1 lemon.
To assemble the subs, divide the meatballs among the bottom halves of the rolls, spoon some sauce over the meatballs, and top with the cheesy halves of the rolls. Cut the subs in half and transfer to plates. Pile the broccoli alongside, and serve warm.
Allergen Note: Contains milk, eggs, wheat.
To shape and cook the meatballs, scoop up the turkey mixture using a tablespoon and shape it into 24 meatballs. (They may be a bit sticky, but you can rub a little olive oil between your palms.) In a large sauté pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook in batches until browned on the first side, 3 to 4 minutes. Flip and cook until browned on the second side, 3 minutes. (If the pan seems dry as the meatballs cook, add another tablespoon of olive oil.) Transfer 12 meatballs to a plate and set aside. Leave the remaining meatballs in the pan.
To prep the subs, add the pizza sauce to the pan and turn down the heat to low. Simmer, flipping the meatballs halfway through, until firm and no longer pink in the center, 5 minutes. Season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
Meanwhile, in a sauté pan over medium-high heat, warm 1 tablespoon olive oil. When the oil is hot, add the broccoli and 2 tablespoons water, and cook until bright green and tender-crisp, 3 to 4 minutes. Season with salt. Let cool, transfer to an airtight container, and refrigerate.
To prep the soup, chop 2 cloves of garlic. In a saucepan over medium-high heat, bring the chicken broth and garlic to a boil. Stir in ¼ cup orzo and cook until al dente, 7 minutes or according to package instructions. Lower the heat to a simmer, add the remaining meatballs to the soup, and simmer until firm and no longer pink in the center, 5 minutes. Season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the salad, cut the radishes in half and slice (you should have about 3 cups). Transfer to an airtight container and refrigerate. Rinse and drain the chickpeas. In a bowl, toss the marinated beets and chickpeas together with 1 tablespoon olive oil. Season with salt and pepper. Transfer to an airtight container and refrigerate.
The turkey meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.