Italian Beef Meatballs & Parmesan Polenta

• 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. You should get 
4-5 meatballs per person. Transfer to a plate. 

• 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 tomato 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 a generous pinch of salt and bring 
to the boil over high heat. 
• Reduce heat to medium and slowly whisk in instant
polenta, then cook, stirring, until smooth and 
thickened, 2-3 minutes.
• Remove from the heat, then add Parmesan cheese, 
the butter and a pinch of pepper, stirring until 
melted.