Brazilian Pork and Cassava Meatballs in Passion Fruit Sauce with Coconut Rice and Sautéed Collard Greens

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or lightly grease it with a little of the olive oil.

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   2. In a large bowl, mix the ground pork, cooked mashed cassava, half of the chopped onion, half of the minced garlic, half of the cilantro, the egg, tapioca flour, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix just until combined without over-packing.

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   3. Shape 16 evenly sized meatballs and place them on the tray. Brush or drizzle them with 1 tablespoon olive oil. Bake for 18 to 20 minutes at 220 °C / 425 °F, until browned and fully cooked.

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   4. While they bake, make the sauce. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Sauté the remaining onion for 3 to 4 minutes. Add the remaining garlic and cook 30 seconds more.

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   5. Stir in the passion fruit pulp, orange juice, honey, apple cider vinegar, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 6 to 8 minutes, stirring, until the sauce is lightly thickened and glossy.

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   6. Transfer the baked meatballs to the skillet with the sauce and cook 3 minutes more, spooning the sauce over them so they glaze well.

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   7. For the coconut rice, place the white rice, coconut milk, water, bay leaf, and 1/4 teaspoon salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and remove the bay leaf before fluffing with a fork.

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   8. For the sautéed collard greens, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced collard greens and sauté for 2 minutes. Add a pinch of salt, the remaining cilantro, lime zest, and 1 tablespoon lime juice. Cook 1 minute more until bright green and tender.

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   9. Serve a base of coconut rice, place the meatballs with their passion fruit sauce on top or alongside, and finish with the sautéed collard greens. Spoon any remaining sauce over the dish.