Veal Meatball

Cooking Instructions

Meatball – 35m (the leftover in the bag is the sauce for the meatball)

Polenta – 15m

Pesto – run under cool to warm water for a few minutes to thaw.

Veal meatball on creamy polenta


1. Cut open the bag of polenta, and dump into the centre of the plate.

2. Cut open the bag to the meatball, using tongs place the meatball into the centre of the polenta. Pour the remaining San Marzano tomato sauce in the bag, overtop of the meatball.

3. Cut one edge of the bag of pesto, use as a little mini piping bag to create whatever design you wish on your plate.