Brazilian Turkey and Cassava Meatballs in Passion Fruit Sauce with Coconut Rice and Garlic Collards

Instructions

1. 1

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

2. 2

   2. In a large bowl, combine the ground turkey, mashed cassava, half of the chopped onion, half of the garlic, half of the cilantro, the egg, cassava flour, 1 teaspoon salt, 1/2 teaspoon black pepper, sweet paprika, and the lime zest. Mix just until combined without overpacking.

3. 3

   3. Shape into 16 evenly sized meatballs and place them on the tray. Drizzle or brush with 1 tablespoon olive oil. Bake for 14 to 16 minutes at 220 °C / 425 °F, until firm and lightly golden.

4. 4

   4. Meanwhile, make the coconut rice. In a medium saucepan combine the white rice, coconut milk, 240 ml / 1 cup water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let stand, covered, for 5 minutes.

5. 5

   5. For the sauce, heat 1 tablespoon olive oil in a wide skillet over medium heat. Sauté the remaining onion and the red bell pepper for 4 to 5 minutes. Add the remaining garlic and cook for 30 seconds more.

6. 6

   6. Stir in the passion fruit pulp, apple cider vinegar, brown sugar, 120 ml / 1/2 cup water, 1/4 teaspoon salt, and the remaining black pepper. Cook for 4 to 6 minutes until the sauce thickens slightly.

7. 7

   7. Transfer the baked meatballs to the skillet with the sauce and cook for 3 to 4 minutes, spooning the sauce over them so they glaze well.

8. 8

   8. In another large skillet, heat the remaining 1 tablespoon olive oil. Add the collard greens, working in batches if needed, and sauté for 2 minutes. Add 1 tablespoon lime juice, a pinch of salt, and cook 2 to 3 minutes more, until tender but still bright green.

9. 9

   9. Fluff the coconut rice with a fork and fold in the remaining cilantro. Serve a bed of rice, top with the passion fruit meatballs and sauce, and add the garlic collards on the side.

10. 10

    10. If desired, finish with a few extra drops of lime over the plate just before serving.