Lamb Meatballs & Parmesan Polenta

• In a medium bowl, combine lamb 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 passata 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 on high until just tender, 2-4 minutes.
• Drain, 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, then slowly whisk in 
instant polenta. Cook, stirring, until smooth and 
thickened, 2-3 minutes.
• Remove from the heat, then add Parmesan cheese, 
the butter and a good pinch of pepper. Stir until 
melted.