Brazilian Turkey Meatballs with Spiced Açaí Sauce and Coconut Scallion Rice

Instructions

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   1. In a large bowl, combine the ground turkey with half of the chopped onion, the garlic, half of the cilantro, the lime zest, 1 tbsp lime juice, cumin, sweet paprika, 1 tsp salt, 1/4 tsp black pepper, the egg, and cassava flour. Mix just until combined.

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   2. Shape into 16 evenly sized meatballs and place them on a tray. Refrigerate for 10 minutes so they hold their shape better.

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   3. For the rice, melt the butter in a medium saucepan over medium heat. Add half of the remaining onion and half of the scallions; cook for 2 to 3 minutes until softened. Stir in the rice and cook for 1 minute.

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   4. Add the coconut milk, water, 1/4 tsp salt, and a pinch of black pepper. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes.

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   5. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 6 to 8 minutes, turning so they sear on all sides. They should be nearly cooked through. Transfer to a plate.

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   6. In the same skillet, add the remaining 1 tbsp olive oil and sauté the rest of the onion for 2 minutes. Add the açaí pulp, orange juice, apple cider vinegar, honey, cinnamon, red pepper flakes if using, the remaining lime juice, 1/4 tsp salt, and the rest of the black pepper. Cook for 4 to 5 minutes, stirring, until the sauce is glossy and lightly thickened.

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   7. Return the meatballs to the skillet, reduce the heat to medium-low, and cook for 8 to 10 minutes more, spooning sauce over them, until fully cooked and they reach an internal temperature of 165°F / 74°C.

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   8. Fluff the rice with a fork and mix in the remaining scallions and remaining cilantro. Adjust salt if needed.

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   9. Serve the coconut rice on each plate and top with the meatballs and plenty of the spiced açaí sauce.