Turkish Meatballs with Parsnip and Creamy Polenta
Turkish Meatballs with Parsnip and Creamy Polenta
Juicy spiced meatballs pair with sweet parsnip and velvety polenta for a comforting, Mediterranean-inspired dinner that’s rich, savory, and satisfying.
Ingredients
For 2 servings
- 6 ounce Carrots
- 2 unit Chicken Stock Concentrate
- ¼ ounce Cilantro
- 1 can Diced Tomatoes
- 10 ounce Ground Beef
- ¼ cup Panko Breadcrumbs
- 6 ounce Parsnip
- ½ cup Polenta
- 1 unit Red Onion
- 2 ounce Sour Cream
- 1 tablespoon Turkish Spice Blend
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
PDF
DifficultyEasy
Total Time45m
Calories769
Protein39g
Carbs85g
Fat32g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, skip the sour cream or use an unsweetened plant-based alternative. To avoid wheat, replace the breadcrumbs with gluten-free crumbs or cooked rice, and choose a gluten-free stock if needed.
What to serve with it
Serve with a crisp cucumber and tomato salad or simple lemony greens to balance the rich, savory flavors. Warm flatbread or roasted potatoes also work well if you want a more filling plate.
