Brazilian Turkey and Yuca Meatballs in Tomato, Coconut and Lime Sauce with Cilantro Rice

Name: Brazilian Turkey and Yuca Meatballs in Tomato, Coconut and Lime Sauce with Cilantro Rice
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.1 lb ground turkey; 3/4 cup cooked mashed yuca; 1 1/4 cups yellow onion, finely chopped; 1 tbsp garlic, minced; 1 cup loosely packed fresh cilantro, chopped; 1 large egg; 1/4 cup cassava flour; 1 tsp ground cumin; 2 tsp sweet paprika; 1 3/4 tsp salt; 3/4 tsp black pepper; 2 tbsp olive oil; 1 cup red bell pepper, small dice; 14 oz crushed tomatoes; 1 cup coconut milk; 1 tsp lime zest; 2 tbsp lime juice; 1 cup long-grain white rice; 2 cups water; 1 leaf bay leaf

An original Brazilian-inspired recipe: tender turkey and yuca meatballs, browned and finished in a silky tomato, coconut, bell pepper and lime sauce, served with fragrant cilantro rice. It combines tropical and homey flavors often found in Brazilian cooking.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

500 g ground turkey (preferiblemente muslo or mezcla with algo of grasa)
180 g cooked mashed yuca (without fibras duras)
180 g yellow onion, finely chopped (divided, mitad for meatballs and mitad for sauce)
18 g garlic, minced (divided)
30 g fresh cilantro, chopped (divided)
1 unit egg (for ligar)
35 g cassava flour (for dar estructura)
2 g ground cumin (divided)
4 g sweet paprika (divided)
10 g salt (divided or to taste)
2 g black pepper (divided)
30 ml olive oil (divided)
120 g red bell pepper, small dice (for the sauce)
400 g crushed tomatoes (en lata or casero)
240 ml coconut milk (whole, without sugar)
2 g lime zest (of 1 lima)
30 ml lime juice (freshly squeezed)
200 g long-grain white rice (enjuagado)
480 ml water (for cocer the arroz)
1 unit bay leaf (for the arroz)

Nutrition facts

per serving

512 kcal

Calories

31 g

Protein

39 g

Carbs

25 g

Fat

4 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Eggs

Instructions

1
1. In a large bowl, combine the ground turkey, cooked mashed yuca, half of the chopped onion, half of the garlic, half of the cilantro, the egg, cassava flour, 1 teaspoon cumin, 1 teaspoon sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix just until combined without overpacking.
2
2. Shape the mixture into 16 even meatballs with lightly damp hands. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.
3
3. Meanwhile, make the rice. In a medium saucepan, combine the rice, water, bay leaf, 1/2 teaspoon salt, and 1 teaspoon olive oil. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.
4
4. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning them so they sear on several sides. They do not need to be fully cooked at this stage. Transfer to a plate.
5
5. In the same skillet, add the remaining tablespoon of olive oil, the remaining onion, the remaining garlic, and the red bell pepper. Sauté for 4 to 5 minutes until the onion is translucent and the pepper softens.
6
6. Add the crushed tomatoes, coconut milk, lime zest, lime juice, the remaining 1 teaspoon cumin, the remaining 1 teaspoon sweet paprika, 1/4 teaspoon black pepper, and the remaining salt to taste. Cook for 3 minutes, stirring well.
7
7. Return the meatballs to the skillet, coat them with the sauce, and simmer over medium-low heat for 12 to 15 minutes, or until fully cooked and the center reaches 165 °F / 74 °C.
8
8. Remove the bay leaf from the rice and fluff the grains with a fork. Fold in the remaining chopped cilantro for freshness.
9
9. Serve the cilantro rice in shallow bowls and top with the meatballs and plenty of tomato, coconut, and lime sauce. Adjust salt and pepper before serving.

Chef tips

If the meatball mixture feels too soft, add 1 to 2 extra tablespoons of cassava flour. For deeper flavor, let the mixture rest for 15 minutes before shaping the meatballs.

Substitutions

You can substitute ground chicken for the turkey. Cassava flour can be replaced with fine tapioca, although the texture will be slightly more delicate. If you do not have lime, use lemon, though the flavor will be less tropical.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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