HelloFresh
Turkish Meatballs with Parsnip and Creamy Polenta

Turkish Meatballs with Parsnip and Creamy Polenta

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.1 / 4out of 2299 ratings
Read more

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.

Allergens:WheatMilk

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

6 ounce

Parsnip

6 ounce

Carrots

1 unit

Red Onion

¼ ounce

Cilantro

2 unit

Chicken Stock Concentrate

1 tablespoon

Turkish Spice Blend

¼ cup

Panko Breadcrumbs

(ContainsWheat)

½ cup

Polenta

1 can

Diced Tomatoes

2 ounce

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3217.496 kJ
Calories769 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Peeler
Large Pan
Bowl
Pot
Whisk
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
cut parsnips
cut parsnips
1

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.

2

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.

3

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
4

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
nestle meatballs
5

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 polenta
6

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.

7

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.

8

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