Brazilian Turkey Meatballs in Tomato, Coconut and Pepper Broth over Herbed Corn Couscous

Instructions

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   1. In a large bowl, combine the ground turkey with half of the chopped onion, half of the garlic, half of the cilantro, half of the scallions, the lime zest, 1 teaspoon cumin, 1 teaspoon sweet paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, the egg, and the cassava flour. Mix just until combined without overworking.

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   2. Shape the mixture into 16 even meatballs using lightly damp hands and place them on a tray. Set aside while you prepare the broth base.

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   3. Heat 1 tablespoon olive oil in a wide skillet or saucepan over medium heat. Add the remaining onion, remaining garlic, red bell pepper, and red chili if using. Cook for 5 to 6 minutes, stirring, until the onion is translucent and the pepper is tender.

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   4. Stir in the remaining cumin, remaining sweet paprika, remaining salt, and remaining black pepper. Add the crushed tomatoes, coconut milk, chicken broth, lime juice, and apple cider vinegar. Cook for 5 minutes over medium heat until the broth looks cohesive and fragrant.

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   5. While the broth gently simmers, heat the remaining tablespoon of olive oil in another skillet over medium-high heat. Brown the meatballs for 2 minutes per side without fully cooking them through. Alternatively, brown them in a preheated oven at 425°F / 220°C for 10 minutes on a lightly oiled tray.

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   6. Transfer the browned meatballs to the tomato-coconut broth. Partially cover and cook over medium-low heat for 12 to 15 minutes, until cooked through and the sauce has slightly thickened.

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   7. For the corn couscous, combine the corn couscous flakes with the water and a pinch of salt in a bowl. Let stand for 5 minutes to hydrate. Then steam in a steamer or couscous pan for 8 to 10 minutes, or until tender. If preferred, you can heat it covered in an oven-safe dish at 350°F / 175°C for 12 minutes.

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   8. Transfer the cooked couscous to a bowl and mix with the butter, remaining scallions, and remaining cilantro, fluffing the grains with a fork.

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   9. Serve a bed of corn couscous on each plate, top with the meatballs, and spoon over the tomato, coconut, and pepper broth. Finish with extra lime drops if desired.