Lamb Meatballs with Honey & Rosemary Polenta and Tangy Red Onion, Zucchini and Tomato Sauce

Preheat oven to 180C. Pick rosemary leaves, discarding the stems and finely chop. Peel and mince garlic. In a bowl, combine panko breadcrumbs, egg, lamb mince, 1/2 the garlic and 1/2 the rosemary. Season with salt and pepper. Mix gently until well combined. Form into 6 meatballs.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place meatballs on a lined baking tray and drizzle with olive oil. Roll the meatballs to coat all sides in the olive oil. Roast meatballs for 15 - 20 minutes or until fully cooked.

Peel and dice the red onion. Dice the zucchini. Heat a pot over a medium heat. Drizzle in some olive oil and add the garlic and onions, season with salt and pepper and cook for 8-10 minutes to soften. Add the balsamic vinegar to the onions and cook for 1 minute. Add diced tomatoes and zucchini and 1/2 cup water. Simmer for 10 minutes.

Tip! Add more water if the sauce is too thick.

In a pot, combine chicken stock concentrate with 1 1?2 cups water and bring to the boil. Reduce heat to low, add fine polenta stirring regularly for a total of 6-8 minutes or until cooked to your liking. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Stir in the butter, honey and remaining rosemary.

Tip! If the polenta gets too thick add a little more water or milk. Use a whisk to beat out any lumps.

Spoon the polenta into a shallow serving bowls. Place meatballs on top and spoon over the sauce. Enjoy!

Preheat oven to 180C. Pick rosemary leaves, discarding the stems and finely chop. Peel and mince garlic. In a bowl, combine panko breadcrumbs, egg, lamb mince, 1/2 the garlic and 1/2 the rosemary. Season with salt and pepper. Mix gently until well combined. Form into 6 meatballs.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place meatballs on a lined baking tray and drizzle with olive oil. Roll the meatballs to coat all sides in the olive oil. Roast meatballs for 15 - 20 minutes or until fully cooked.

Peel and dice the red onion. Dice the zucchini. Heat a pot over a medium heat. Drizzle in some olive oil and add the garlic and onions, season with salt and pepper and cook for 8-10 minutes to soften. Add the balsamic vinegar to the onions and cook for 1 minute. Add diced tomatoes and zucchini and 1/2 cup water. Simmer for 10 minutes.

Tip! Add more water if the sauce is too thick.

In a pot, combine chicken stock concentrate with 1 1?2 cups water and bring to the boil. Reduce heat to low, add fine polenta stirring regularly for a total of 6-8 minutes or until cooked to your liking. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Stir in the butter, honey and remaining rosemary.

Tip! If the polenta gets too thick add a little more water or milk. Use a whisk to beat out any lumps.

Spoon the polenta into a shallow serving bowls. Place meatballs on top and spoon over the sauce. Enjoy!