Brazilian Turkey Meatballs with Roasted Squash, Guava Sauce, and Green Rice

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it with some of the olive oil.

2. 2

   In a large bowl, mix the ground turkey with half of the chopped onion, half of the garlic, the egg, cassava flour, half of the cilantro, the lime zest, 1 tablespoon of the lime juice, 1 teaspoon cumin, 1/2 teaspoon sweet paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Shape into 16 evenly sized meatballs and place them on a plate. Set aside.

4. 4

   In another bowl, toss the squash with 1 1/2 tablespoons olive oil, the remaining half of the sweet paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the prepared baking sheet.

5. 5

   Roast the squash for 15 minutes at 220°C / 425°F. Remove the tray, push the squash to the sides, and place the meatballs in the center. Return to the oven and bake for 18 to 20 minutes at 220°C / 425°F, until the meatballs are fully cooked and the squash is browned.

6. 6

   Meanwhile, make the green rice. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining onion and cook for 3 minutes. Stir in the remaining garlic and cook for 30 seconds.

7. 7

   Add the rice and stir for 1 minute. Pour in the water, add 1/4 teaspoon salt, and bring to a boil. Cover, reduce the heat, and cook for 15 to 18 minutes until the rice is tender.

8. 8

   While the rice cooks, place the spinach, remaining cilantro, and 1 tablespoon lime juice in a blender or food processor. Blend into a coarse paste. If needed, add 1 tablespoon of the hot rice water to help it blend.

9. 9

   When the rice is ready, turn off the heat, fold in the green mixture, and fluff with a fork until the color is even. Cover and rest for 5 minutes.

10. 10

    For the sauce, heat the remaining 1/2 tablespoon olive oil in a skillet. Add the guava paste, crushed tomato, apple cider vinegar, red chili if using, 1/4 teaspoon salt, the remaining pinch of cumin, and cook over medium-low heat for 6 to 8 minutes, stirring, until thick and glossy.

11. 11

    Serve a base of green rice, arrange the meatballs and roasted squash on top or alongside, and finish with the guava sauce and sliced scallion.