Brazilian Turkey Meatballs with Smoky Guava Sauce and Creamy Green Corn Rice

Instructions

1. 1

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

2. 2

   In a large bowl, mix the ground turkey, half of the chopped yellow onion, half of the garlic, the egg, cassava flour, half of the cilantro, 1 tablespoon of lime juice, all of the lime zest, cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined.

3. 3

   Shape into 16 even meatballs and place them on the tray. Brush or drizzle with half of the olive oil. Bake for 14 to 16 minutes at 220 °C / 425 °F, until firm and lightly golden.

4. 4

   While they bake, make the sauce. In a wide skillet, heat the remaining olive oil over medium heat. Sauté the remaining onion for 3 to 4 minutes. Add the remaining garlic, smoked paprika, and red pepper flakes, and cook for 30 seconds.

5. 5

   Add the guava paste, tomato puree, water, apple cider vinegar, the remaining 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium-low heat for 5 to 7 minutes, stirring, until the guava melts and the sauce becomes glossy and slightly thickened.

6. 6

   Transfer the baked meatballs to the skillet with the sauce and cook for 4 to 5 minutes more, turning to coat, until fully cooked and glazed.

7. 7

   For the creamy rice, melt the butter in a medium saucepan over medium heat. Add the scallions and cook for 1 minute. Stir in the white rice and cook for 1 minute to lightly toast it.

8. 8

   Blend the sweet corn with the coconut milk and chicken broth or water until mostly smooth. Pour this mixture over the rice, add the remaining 1/4 teaspoon salt, and bring to a gentle boil.

9. 9

   Once boiling, reduce the heat to low, cover, and cook for 16 to 18 minutes, until the rice is tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes. Then stir in the remaining cilantro.

10. 10

    Serve a bed of creamy green corn rice on each plate and top with the meatballs and plenty of smoky guava sauce.