Brazilian Turkey Meatballs with Açaí-Ginger Sauce, Toasted Coconut Rice, and Garlicky Collard Greens

Instructions

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

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

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   3. Shape the mixture into 16 equal meatballs and place them on the tray. Drizzle or brush with 1 tablespoon olive oil. Bake for 14 to 16 minutes at 425°F / 220°C, until cooked through and lightly browned.

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   4. While they bake, make the sauce. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the remaining yellow onion for 3 to 4 minutes. Add the remaining garlic and the grated fresh ginger, and cook for 1 minute more.

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   5. Stir in the unsweetened açaí pulp, honey, apple cider vinegar, chicken broth, the remaining tablespoon of lime juice, and 1/2 teaspoon salt. Cook over medium-low heat for 6 to 8 minutes, stirring, until the sauce is glossy and lightly thickened.

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   6. Add the baked meatballs to the skillet with the açaí-ginger sauce. Cook 2 to 3 minutes more, gently moving the pan so they are well coated.

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   7. For the rice, set a medium saucepan over medium heat and toast the unsweetened shredded coconut for 1 to 2 minutes until fragrant and lightly golden. Add the long-grain rice and stir for 30 seconds.

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   8. Pour the coconut milk and water into the rice pot. Add the bay leaf and 1/4 teaspoon salt. Bring to a boil, then reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then remove the bay leaf and fluff the rice with a fork.

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   9. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the collard greens, in batches if needed, along with the rest of the garlic. Sauté for 3 to 4 minutes until tender but still vibrant. Season with the remaining salt to taste.

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    10. Serve a base of toasted coconut rice, top or side it with the meatballs and their açaí sauce, and finish with the garlicky collard greens and the remaining fresh cilantro.