• 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. 

• 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 and Italian beef meatballs. 
Spoon over any remaining sugo.
• Top with rocket to serve. Enjoy! 

Little cooks: Take the lead by tossing the salad!