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Turkish Meatballs with Parsnip and Creamy Polenta
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Turkish Meatballs with Parsnip and Creamy Polenta

Turkish Meatballs with Parsnip and Creamy Polenta

Our Turkish spice blend is full of warm flavors like allspice and cumin for a Middle Eastern twist on traditional meatballs. Earthy, sweet parsnips give this sauce another unique spin. Served on a bed of buttery polenta, this is a hearty, satisfying dish you’ll love to curl up with.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


serving amount

10 ounce

Ground Beef

6 ounce


6 ounce


1 unit

Red Onion

¼ ounce


2 unit

Chicken Stock Concentrate

1 tablespoon

Turkish Spice Blend

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup


1 can

Diced Tomatoes

2 ounce

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories769 kcal
Energy (kJ)3218 kJ
Fat32 g
Saturated Fat13 g
Carbohydrate85 g
Sugar20 g
Dietary Fiber12 g
Protein39 g
Sodium974 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Cutting Board
Large Pan


cut parsnips

Prep the ingredients: Peel and finely dice the carrot and parsnip. Halve, peel, and finely chop the onion. Finely chop the cilantro leaves and stems, reserving a few leaves for garnish.


Cook the vegetables: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the parsnip, carrot, and onion to the pan and cook, tossing, for 10-12 minutes, until very soft. Season with salt and pepper.


Form the meatballs: Meanwhile, in a medium bowl, combine the ground beef, panko, a drizzle of olive oil, 1 teaspoon Turkish spice blend (we are sending more), half the cilantro, and a large pinch of salt and pepper. Form the mixture into golf ball-sized meatballs and set aside.

Make the sauce

Make the sauce: Once the vegetables are soft, add the remaining Turkish spice blend to the pan and cook 30 seconds, until fragrant. Add the crushed tomatoes, 1 stock concentrate, and 1 cup water to the pan and stir to combine. Bring to a boil, then reduce to a simmer.

nestle meatballs

Cook the meatballs: Nestle the meatballs into the simmering sauce and cook, rotating halfway through cooking, for about 10 minutes, or until meatballs are cooked through.

make polenta

Make the polenta: While the meatballs cook, in a small pot, bring 2 cups water and the remaining chicken stock concentrate to a boil. Once boiling, add the polenta and whisk constantly, until thickened, for 2-3 minutes. Stir 1 tablespoon butter into the pot and season with salt and pepper.


Remove the cooked meatballs from the sauce and stir in half the sour cream and the remaining cilantro. Taste and season with salt and pepper.


Plate the polenta, then top with the sauce and meatballs. Finish with a dollop of sour cream and a few leaves of cilantro. Enjoy!