Brazilian Turkey and Corn Meatballs with Smoked Pepper Sauce and Creamy Cilantro Rice

Instructions

1. 1

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

2. 2

   In a large bowl, combine the ground turkey, sweet corn, half of the white onion, half of the garlic, half of the cilantro, the egg, cassava flour, ground cumin, 1 teaspoon sweet paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil.

3. 3

   Shape into 16 evenly sized meatballs and place them on the tray. Bake for 14 to 16 minutes at 220 °C / 425 °F, until firm and lightly golden.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the remaining white onion and cook for 4 minutes, stirring, until softened. Stir in the remaining garlic and cook 30 seconds more.

5. 5

   Add the roasted red peppers, crushed tomato, 1 cup chicken broth, the remaining 1 teaspoon sweet paprika, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Simmer over medium-low heat for 6 minutes.

6. 6

   Transfer the sauce to a blender, or blend with an immersion blender, until smooth. Return it to the skillet and add 1 tablespoon lime juice. Adjust salt if needed.

7. 7

   Add the baked meatballs to the sauce and cook everything together over low heat for 5 minutes so the meatballs absorb the flavor.

8. 8

   For the rice, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the white rice and cook for 1 minute, stirring so it is well coated.

9. 9

   Add the coconut milk, water, the remaining 1/2 cup chicken broth, and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes, until the rice is tender.

10. 10

    Turn off the heat and let the rice rest, covered, for 5 minutes. Then add the remaining cilantro and the remaining 1 tablespoon lime juice. Fluff with a fork.

11. 11

    Serve a bed of creamy cilantro rice, top with the meatballs and smoked pepper sauce, and finish with the sliced scallions.