Puerto Rican Turkey Meatballs in Ají Dulce Sauce with Malanga Mash

Name: Puerto Rican Turkey Meatballs in Ají Dulce Sauce with Malanga Mash
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 24 oz ground turkey; 1/3 cup sofrito; 1 tbsp fresh garlic, minced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup plain breadcrumbs; 1 large egg; 3 tbsp olive oil; 1 cup yellow onion, diced; 1 cup ají dulce peppers, thinly sliced; 2 tbsp tomato paste; 14 oz crushed tomatoes; 1 cup chicken broth; 1/4 cup sliced stuffed green olives; 1 leaf bay leaf; 2 lb malanga, peeled and cut into chunks; 6 cups water; 1/2 cup unsweetened coconut milk; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice

An original recipe inspired by the flavors of Puerto Rico: juicy turkey meatballs seasoned with sofrito, oregano, and homemade adobo, simmered in a savory ají dulce tomato sauce and served over a smooth malanga mash with garlic and olive oil.

25 minPrep

40 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

680 g ground turkey (preferiblemente muslo or mezcla for more jugosidad)
80 ml sofrito (divided)
18 g fresh garlic, minced (divided)
2 g dried oregano
1 g ground cumin
8 g salt (divided, or to taste)
1 g black pepper
40 g plain breadcrumbs
1 unit egg
45 ml olive oil (divided)
150 g yellow onion, diced (divided)
90 g ají dulce peppers, thinly sliced
30 g tomato paste
400 g crushed tomatoes
240 ml chicken broth
45 g sliced stuffed green olives
1 unit bay leaf
900 g malanga, peeled and cut into chunks
1500 ml water (approx., for hervir the malanga)
120 ml unsweetened coconut milk
8 g fresh cilantro, chopped (for terminar)
15 ml lime juice

Nutrition facts

per serving

487 kcal

Calories

32 g

Protein

29 g

Carbs

27 g

Fat

5 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenEggs

Instructions

1
1. Preheat the oven to 400 °F / 200 °C. Line a baking sheet or tray with parchment paper or lightly grease it with a little olive oil.
2
2. In a large bowl, combine the ground turkey with 60 ml (1/4 cup) sofrito, half of the minced garlic, dried oregano, ground cumin, 1 teaspoon salt, black pepper, breadcrumbs, and the egg. Add 1 tablespoon olive oil and 75 g (1/2 cup) of the diced onion. Mix just until combined.
3
3. Shape the mixture into 16 even meatballs and place them on the prepared tray. Bake for 12 to 15 minutes at 400 °F / 200 °C, until firm and lightly browned on the outside.
4
4. While the meatballs bake, place the malanga in a pot with the water and 1/4 teaspoon of salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes, until very tender when pierced with a fork.
5
5. In a large skillet or shallow pot, heat the remaining 2 tablespoons of olive oil over medium heat. Cook the remaining onion for 3 minutes. Add the ají dulce peppers and the rest of the garlic, and cook 2 minutes more.
6
6. Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the remaining 20 ml (about 1 tablespoon plus 1 teaspoon) sofrito, crushed tomatoes, chicken broth, green olives, and the bay leaf. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally.
7
7. Transfer the baked meatballs to the sauce. Cover partially and cook over low heat for 10 more minutes so they absorb the flavor. Add the lime juice at the end and taste for salt, adjusting if needed.
8
8. Drain the cooked malanga well and return it to the hot pot. Add the coconut milk and mash until smooth with a rustic texture. If needed, add 1 to 2 tablespoons of the cooking water to loosen the mash. Stir in half of the chopped cilantro.
9
9. Remove the bay leaf from the sauce. Serve a bed of malanga mash on each plate, top with 4 meatballs and plenty of ají dulce sauce, and finish with the remaining fresh cilantro.
10
10. Serve hot. If reheating, warm gently over low heat until the center is evenly heated through, avoiding a hard boil for the sauce.

Chef tips

For more tender meatballs, do not overmix the meat. If you can find fresh Puerto Rican ají dulce, use it for the most authentic aroma without strong heat. Drain the malanga well before mashing so the purée stays creamy instead of watery.

Substitutions

You can substitute malanga with tannia or cassava, though the texture will change. Ground turkey can be replaced with ground chicken. For a gluten-free version, use gluten-free breadcrumbs and check that the broth and olives are free from cross-contact.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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