Brazilian Turkey Meatballs with Guava-Chili Sauce, Cilantro Rice, and Roasted Squash

Instructions

1. 1

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

2. 2

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

3. 3

   Shape into 16 even meatballs and place them on the baking sheet. Drizzle or brush with 1 tablespoon olive oil.

4. 4

   In another bowl, toss the squash with 1 tablespoon olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on another tray or on an open side of the same tray without overcrowding.

5. 5

   Roast the meatballs and squash at 220 °C / 425 °F for 18 to 22 minutes, turning the squash halfway through, until the meatballs are fully cooked and the squash is browned and tender.

6. 6

   Meanwhile, make the rice. Heat 1 teaspoon olive oil in a saucepan over medium heat. Add the remaining onion and cook for 3 minutes. Add the remaining garlic and cook for 30 seconds.

7. 7

   Stir in the rice and cook for 1 minute. Add the vegetable broth and 1/2 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.

8. 8

   Make the guava-chili sauce in a medium skillet. Add the guava paste, water, apple cider vinegar, red chili, and remaining lime juice. Cook over medium heat for 4 to 6 minutes, stirring, until smooth and glossy.

9. 9

   Transfer the roasted meatballs to the skillet with the sauce and toss gently to coat. Cook for 2 more minutes over low heat so the glaze clings to the meatballs.

10. 10

    Fluff the rice with a fork and mix in the remaining chopped cilantro. Serve the rice with the glazed meatballs, roasted squash, and scallions on top.