Brazilian Turkey Meatballs with Creamy Green Corn Sauce, Coconut Rice, and Garlic Collard Greens

Instructions

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

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   2. In a large bowl, combine the ground turkey, half of the chopped onion, half of the chopped garlic, cilantro, half of the lime zest, 1 tablespoon lime juice, the egg, cassava flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and ground cumin. Mix gently until combined.

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   3. Shape into 16 evenly sized meatballs and place them on the baking sheet. Drizzle or brush with 1 tablespoon olive oil. Bake for 18 to 20 minutes at 425°F / 220°C, until golden and fully cooked through.

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   4. Meanwhile, make the coconut rice. In a medium saucepan, heat 1/2 tablespoon olive oil over medium heat. Add the remaining half of the onion and cook for 2 to 3 minutes until softened. Stir in the rice and cook for 1 minute.

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   5. Add 200 ml coconut milk, the water, and 1/2 teaspoon salt to the rice. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let rest, covered, for 5 minutes.

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   6. For the green corn sauce, heat the remaining 1/2 tablespoon olive oil and the butter in a skillet or saucepan over medium heat. Add the rest of the garlic and cook for 30 seconds. Stir in 200 g of the green corn and cook for 2 minutes.

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   7. Add the chicken broth, the remaining coconut milk, sweet paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Cook for 4 to 5 minutes. Transfer the mixture to a blender or use an immersion blender and blend until smooth and creamy.

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   8. Return the sauce to the pan, add the remaining green corn, the rest of the lime juice, and the remaining lime zest. Cook for 2 more minutes over low heat and adjust salt if needed.

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   9. In another large skillet, sauté the collard greens with a splash of water over medium-high heat for 2 minutes. Add a pinch of salt and cook 1 minute more until tender but still bright green.

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    10. Serve a bed of coconut rice, top with 4 meatballs per portion, spoon over the creamy green corn sauce, and serve the garlic collard greens on the side.