Brazilian Turkey and Squash Meatballs in Red Pepper Coconut Sauce with Lime Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix the ground turkey, roasted squash puree, half of the chopped onion, half of the garlic, half of the cilantro, 1/2 teaspoon cumin, 1/2 teaspoon sweet paprika, 3/4 teaspoon salt, 1/4 teaspoon black pepper, the cassava flour, and the egg until well combined.

2. 2

   Shape into 16 evenly sized meatballs and place them on a lightly oiled baking tray using 1 tablespoon olive oil. Bake for 14 to 16 minutes at 220 °C / 425 °F, until firm and lightly golden.

3. 3

   While they bake, make the rice. Combine the white rice and water in a saucepan with 1/4 teaspoon salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in the lime zest, 1 tablespoon lime juice, and half of the scallions.

4. 4

   For the sauce, heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Sauté the remaining onion for 3 to 4 minutes until softened. Add the remaining garlic, remaining cumin, and remaining sweet paprika, and cook 30 seconds more.

5. 5

   Add the roasted red pepper, crushed tomatoes, coconut milk, 1 tablespoon lime juice, the remaining salt, and the remaining black pepper. Cook over medium heat for 6 to 8 minutes, stirring, until the sauce thickens slightly.

6. 6

   Blend with an immersion blender directly in the skillet, or carefully transfer the mixture to a blender and process until smooth. Return the sauce to the skillet if needed.

7. 7

   Add the baked meatballs to the sauce and simmer everything together over low heat for 5 minutes so they absorb the flavor. Adjust salt if needed.

8. 8

   Serve the meatballs with the lime rice, and finish with the remaining cilantro and remaining scallions on top.