Brazilian Turkey Meatballs with Passion Fruit Pepper Sauce, Cassava Mash, and Collard Orange Salad

Instructions

1. 1

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

2. 2

   2. In a large bowl, mix the ground turkey with half of the chopped onion, half of the garlic, cilantro, chives, egg, toasted cassava flour, lime zest, 15 ml (1 tbsp) lime juice, ground cumin, sweet paprika, 5 g (about 1 tsp) salt, and 1 g (1/4 tsp) black pepper.

3. 3

   3. Shape into 16 evenly sized meatballs and place them on the tray. Drizzle with 15 ml (1 tbsp) olive oil. Bake for 16 to 18 minutes at 220 °C / 425 °F, until golden and cooked through.

4. 4

   4. While the meatballs bake, cook the cassava in a pot of water with a pinch of salt for 20 to 25 minutes, until very tender. Drain and remove the tough inner fiber from each piece if present.

5. 5

   5. Mash the hot cassava with the butter and warm milk until smooth. Season with 2 g (1/3 tsp) salt and a little black pepper. Keep warm over very low heat.

6. 6

   6. For the sauce, heat a wide skillet over medium heat with the remaining olive oil. Sauté the remaining onion and garlic for 3 to 4 minutes. Add the red chili and cook for 30 seconds more.

7. 7

   7. Stir in the passion fruit pulp, honey, apple cider vinegar, the remaining 15 ml (1 tbsp) lime juice, 2 g (1/3 tsp) salt, and the rest of the black pepper. Cook for 4 to 6 minutes, stirring, until the sauce thickens slightly.

8. 8

   8. Add the baked meatballs to the skillet with the passion fruit sauce and coat them well for 2 minutes over low heat so they absorb the flavor.

9. 9

   9. In another skillet or saucepan, add the collard greens with the red onion, orange juice, and a pinch of salt. Cook for 2 to 3 minutes over medium heat, just until the greens soften slightly but keep their color. Turn off the heat and add the orange segments.

10. 10

    10. Serve a base of cassava mash, top with 4 meatballs per serving and plenty of passion fruit sauce, and finish with the warm collard, red onion, and orange salad on the side.