Puerto Rican Turkey Meatballs in Ají Dulce Sauce with Rustic Malanga Mash

Instructions

1. 1

   1. Place the peeled, cubed malanga in a medium pot with enough water to cover and 1 teaspoon of salt. Bring to a boil and cook over medium heat for 18 to 22 minutes, until very tender when pierced with a knife.

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   2. While the malanga cooks, make the meatballs. In a large bowl, combine the ground turkey, half of the sofrito, 2 grated garlic cloves, half of the cilantro, the cumin, half of the oregano, the breadcrumbs, the egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined.

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   3. Shape the mixture into 16 even meatballs. If the mixture feels too soft, let it rest for 5 minutes so the breadcrumbs can absorb moisture.

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   4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes total, turning so they sear on several sides. They should be browned outside but not fully cooked through yet. Transfer to a plate.

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   5. In the same skillet, add another tablespoon of olive oil. Sauté the onion and ají dulce peppers for 4 to 5 minutes until softened. Add the 2 chopped garlic cloves and cook 30 seconds more.

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   6. Stir in the remaining sofrito, tomato paste, and remaining oregano. Cook for 1 minute, stirring, to deepen the flavor.

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   7. Add the crushed tomato, chicken broth, apple cider vinegar, bay leaf, 1/4 teaspoon black pepper, and the remaining salt to taste. Simmer the sauce over medium heat for 5 minutes.

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   8. Return the meatballs to the skillet with the sauce. Cover partially and cook over medium-low heat for 10 to 12 minutes, until the meatballs are fully cooked and reach an internal temperature of 165°F and 74°C. Remove the bay leaf and stir in the remaining cilantro.

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   9. Drain the cooked malanga and return it to the pot. Add the coconut milk, butter, and the last tablespoon of olive oil. Mash until rustic but mostly smooth. Adjust with salt and pepper to taste.

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    10. Serve a bed of malanga mash on each plate, top with 4 meatballs and plenty of ají dulce sauce, and finish with chopped scallions.

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    11. If reheating, warm over low heat until the center of the meatballs again reaches 165°F and 74°C.