Puerto Rican Turkey Meatballs in Sofrito-Pineapple Sauce with Creamy Pumpkin Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a large bowl, combine the ground turkey with half of the minced garlic, dried oregano, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, breadcrumbs, the egg, and half of the chopped cilantro. Mix just until combined.

2. 2

   Shape into 16 even meatballs and place them on a lightly oiled sheet pan using 1 tablespoon of olive oil. Bake for 12 to 14 minutes at 220 °C / 425 °F, until lightly cooked on the outside.

3. 3

   While the meatballs bake, heat the remaining tablespoon of olive oil in a wide saucepan over medium heat. Sauté half of the onion, half of the green bell pepper, and the sweet chili pepper for 4 to 5 minutes, until fragrant and softened. Add the remaining garlic and cook for 30 seconds more.

4. 4

   Add the tomato puree, half of the fresh pineapple, 240 ml (1 cup) of chicken broth, apple cider vinegar, green olives, and the bay leaf. Season with the remaining salt and black pepper and simmer over medium-low heat for 8 minutes, stirring occasionally.

5. 5

   Transfer the baked meatballs to the sauce and simmer everything together for 10 to 12 minutes over low heat, until the meatballs are fully cooked and the sauce thickens slightly. Remove the bay leaf at the end.

6. 6

   For the rice, place a medium pot over medium heat and add the remaining onion, remaining green bell pepper, and pumpkin. Cook dry for 2 minutes while stirring, then add 120 ml (1/2 cup) of chicken broth to help soften the vegetables. Cook 3 minutes more.

7. 7

   Stir in the medium-grain rice and cook for 1 minute. Add the remaining 360 ml (1 1/2 cups) chicken broth, coconut milk, and the rest of the pineapple. Once boiling, lower the heat, cover, and cook for 18 to 20 minutes, until the rice is tender and creamy.

8. 8

   Turn off the heat on the rice, let it rest for 5 minutes, then fold in the remaining chopped cilantro. Serve the creamy pumpkin rice in shallow bowls and top with the meatballs and plenty of sofrito-pineapple sauce.