• 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!