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: 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.

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 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!