Brazilian Turkey Meatballs with Spiced Açaí Sauce and Creamy Pumpkin Rice

Instructions

1. 1

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

2. 2

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

3. 3

   Shape into 16 even 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 golden and cooked through.

4. 4

   While the meatballs bake, heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining yellow onion and cook for 3 minutes. Stir in the remaining garlic and cook 30 seconds more.

5. 5

   Add the açaí pulp, chicken broth, honey, sweet paprika, ground cinnamon, the remaining ground cumin, the rest of the lime juice, the remaining lime zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce is glossy and lightly thickened.

6. 6

   For the rice, heat the remaining 1/2 tablespoon olive oil in another pot over medium heat. Add the diced pumpkin and cook for 4 minutes. Add the reserved remaining onion and sauté for 2 more minutes.

7. 7

   Add the white rice and stir for 1 minute to lightly toast it. Pour in the hot water, coconut milk, and 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 17 minutes until the rice is tender and the pumpkin is very soft.

8. 8

   Turn off the heat and let the rice rest, covered, for 5 minutes. Then gently stir so some of the pumpkin breaks down and makes the rice creamy.

9. 9

   Transfer the baked meatballs to the saucepan with the açaí sauce and cook over low heat for 2 minutes so they absorb the flavor.

10. 10

    Serve the creamy pumpkin rice on plates, top with the meatballs and sauce, and finish with sliced scallions. Adjust salt if needed and serve hot.