2. Heat a frypan over medium heat. Massage the meat mixture well and form into meatballs of desired size (we used roughly 1 tbsp), add to frypan as you go and cook until browned all around.
3. Slice spring onions (see notes) and celery, grate or dice carrots. Add to the pan as you go. Stir in tomato sugo, 1/4 jar water and any leftover rosemary. Simmer, covered, for 8-10 minutes or until carrots are soft.
4. Gradually add polenta to simmering water. Cook over low heat, stirring, until thickened. Take off heat, stir in 3 tbsp olive oil or butter, crumbled feta, salt and pepper to taste.
5. Divide polenta between plates, top with meatballs and sauce (see notes).
Add crumbled feta to meatballs instead of polenta if you prefer!
Use both the white and green part of the spring onions.
If you have leftover parsley from this week’s box, sprinkle some on top prior to serving.
No lamb option - lamb mince is replaced with diced chicken breast fillets. Cook diced chicken as per recipe instructions (skip step 1), adding chopped rosemary and crushed garlic to the pan when browning the chicken.
Garlic, 1 clove
Rosemary, 1 sprig
Spring onions, 1/3 bunch *
Celery stick, 1
Tomato sugo, 1 jar (500g)
Instant polenta, 1 tub (250g)
Feta cheese, 1/2 packet *
FROM YOUR PANTRY
Olive oil/butter, salt, pepper