with Steamed Green Beans & Rocket
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 and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Garlic
2
Beef mince
250 g
Garlic & Herb Seasoning
1 sachet
Rocket
1 packet
Instant Polenta
1 packet
Tomato Sugo
1 packet
Parmesan cheese
1 packet
Green beans
1 packet
Fine Breadcrumbs
1 packet
Diced Bacon
90 g
• 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 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a paper-towel lined plate.
• 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 instant
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.
• 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, bacon and Italian beef meatballs.
Spoon over any remaining sugo.
• Top with rocket to serve. Enjoy!
Little cooks: Take the lead by tossing the salad!
2680
kJ
Energy (kJ)
640
kcal
Calories
24.4
g
Fat
11
g
of which saturates
53.3
g
Carbohydrate
10.5
g
of which sugars
7.3
g
Dietary Fibre
47
g
Protein
16.2
mg
Cholesterol
1670
mg
Sodium