Puerto Rican Turkey Meatballs in Ají Dulce Pineapple Sauce with Light Coconut Rice

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet or lightly grease it with some of the olive oil.

2. 2

   In a large bowl, combine the ground turkey, breadcrumbs, egg, 2 tablespoons of the sofrito, half of the chopped garlic, 1/2 teaspoon dried oregano, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of the diced yellow onion. Mix just until combined.

3. 3

   Shape into 16 even meatballs and place them on the tray. Bake for 12 to 15 minutes at 400°F (200°C), until firm and just barely cooked through.

4. 4

   While the meatballs bake, prepare the rice. In a medium saucepan, heat 1/2 tablespoon olive oil over medium heat. Add half of the remaining yellow onion and cook for 2 minutes. Stir in the rice and cook for 1 minute.

5. 5

   Add the coconut milk, water, 1/2 cup of the chicken broth, the bay leaf, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Remove the bay leaf and let it rest, covered, for 5 minutes.

6. 6

   For the sauce, heat the remaining 1/2 tablespoon olive oil in a wide skillet over medium heat. Sauté the rest of the yellow onion for 3 minutes. Add the ají dulce peppers and the remaining garlic, and cook 2 minutes more.

7. 7

   Stir in the remaining sofrito, half of the pineapple, the tomato sauce, the rest of the chicken broth, apple cider vinegar, the remaining dried oregano, 1/4 teaspoon salt, and the rest of the black pepper. Cook over medium-low heat for 8 to 10 minutes so the sauce thickens slightly.

8. 8

   Transfer the baked meatballs to the skillet with the sauce. Cover and cook for 8 more minutes over low heat, until the meatballs are fully cooked and reach an internal temperature of 165°F (74°C).

9. 9

   Turn off the heat and add the remaining pineapple, most of the fresh cilantro, and the scallion. Adjust salt if needed.

10. 10

    Fluff the rice with a fork. Serve the light coconut rice on plates, top with the meatballs and plenty of sauce, and finish with the remaining fresh cilantro. Serve with lime wedges for squeezing over the top.