Italian Beef Meatballs & Parmesan Polenta
with Steamed Green Beans & Rocket
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Wheat
Sure to keep you nice and warm, the creamy mash and beef meatballs will do the trick. And, because we think you can have the best of both worlds, the steamed zucchini and rocket salad will also keep dinner time crisp and light. *This recipe is under 650kcal per serving.*
Ingredients
1
Lean Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Green Beans
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Instant Polenta
(May be present: Soy, Gluten, Milk, Wheat)
1 packet
Rocket
1 packet
Tomato Sugo
(May be present: Gluten, Wheat)
Not included in your delivery
1 piece
egg
(Contains: Eggs)
1 cup
milk
(Contains: Milk)
1 cup
water
20 g
butter
(Contains: Milk)
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Trim green beans. Finely chop garlic.
• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Add garlic and cook until fragrant, 1 minute. Add sugo and a splash of water. Gently stir to combine and simmer until slightly thickened, 1-2 minutes.
• While the meatballs are cooking, add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes.
• Drain green beans, then return to the bowl and cover to keep warm.
• Meanwhile, in a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from the heat, add the Parmesan cheese, butter and a pinch of pepper, stirring until melted.
• In a second medium bowl, combine rocket leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide Parmesan polenta between bowls. Top with steamed green beans and Italian beef meatballs. Spoon over any remaining sugo.Top with rocket to serve. Enjoy! Little cooks: Take the lead by tossing the salad!
