Bahian Turkey and Cassava Meatballs in Coconut Lime Cilantro Sauce with Pepper Rice

Instructions

1. 1

   1. In a large bowl, combine the ground turkey with the cooked mashed cassava, half of the chopped onion, half of the garlic, half of the cilantro, half of the lime zest, 1 tablespoon lime juice, the cumin, 1 teaspoon sweet paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and the cassava flour. Mix just until combined without overworking.

2. 2

   2. With lightly moistened hands, shape 16 even meatballs. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.

3. 3

   3. Meanwhile, rinse the rice if desired. Heat a medium saucepan with 1/2 tablespoon oil over medium heat. Add half of the remaining onion, half of the red and green peppers, and a pinch of salt. Sauté for 3 to 4 minutes until starting to soften.

4. 4

   4. Add the rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the water and add 1/2 teaspoon salt. Once boiling, reduce the heat to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

5. 5

   5. Heat a wide deep skillet with the remaining 1 1/2 tablespoons oil over medium heat. Brown the meatballs in batches for 6 to 8 minutes total, turning so they color on several sides. They do not need to be fully cooked at this stage. Transfer to a plate.

6. 6

   6. In the same skillet, add the rest of the onion, the rest of the garlic, and the remaining peppers. Sauté for 3 minutes, scraping up the browned bits. Add the crushed tomato, coconut milk, chicken broth or water, the remaining 1 teaspoon sweet paprika, the rest of the salt, the rest of the black pepper, the remaining lime zest, and the remaining lime juice.

7. 7

   7. Bring the sauce to a gentle simmer, return the meatballs to the skillet, partially cover, and cook over medium-low heat for 12 to 15 minutes, until the meatballs are fully cooked and reach an internal temperature of 165°F and 74°C.

8. 8

   8. Turn off the heat and stir in the remaining cilantro and half of the scallions. Adjust salt if needed. If you prefer a thicker sauce, cook uncovered for 1 to 2 more minutes.

9. 9

   9. Fluff the rice with a fork and mix it with the remaining scallions. Serve the pepper rice as the base and spoon the meatballs over with plenty of coconut lime cilantro sauce.