Pork Meatballs & Parmesan Polenta

• In a medium bowl, combine pork 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 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 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 heat, then add Parmesan cheese, the butter and a pinch of pepper, stirring until melted.