Brazilian Turkey and Cassava Meatballs in Coconut Tomato Sauce with Cilantro Rice and Crunchy Cashew Farofa

Instructions

1. 1

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

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   2. In a large bowl, combine the ground turkey, mashed cassava, 60 g (about 1/3 cup) of the onion, 6 g garlic (2 cloves), lime zest, 15 ml (1 tbsp) lime juice, half of the cumin, 1/2 tsp sweet paprika, 1 tsp salt, 1/2 tsp black pepper, the egg, 25 g (about 3 tbsp) cassava flour, and 15 g (about 1/2 loosely packed cup) chopped cilantro.

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   3. Shape the mixture into 16 medium meatballs and place them on the tray. Brush or drizzle them with 15 ml (1 tbsp) vegetable oil. Bake for 12 to 15 minutes at 220 °C / 425 °F, until just firm and lightly golden.

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   4. While the meatballs bake, make the rice. In a medium saucepan, heat 5 ml (1 tsp) vegetable oil over medium heat. Add 30 g (about 1/4 cup) onion and 3 g garlic (1 clove); sauté for 1 minute.

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   5. Add the white rice, stir for 30 seconds, and pour in the water with 1/2 tsp salt. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes.

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   6. Fluff the rice with a fork and mix in 10 g (about 1/3 cup) chopped cilantro and 15 ml (1 tbsp) lime juice. Keep covered and warm.

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   7. For the sauce, heat 15 ml (1 tbsp) vegetable oil in a wide skillet or shallow pot over medium heat. Add the remaining onion and the red bell pepper. Cook for 5 to 6 minutes until softened.

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   8. Stir in the remaining garlic, the rest of the cumin, and 1 tsp sweet paprika. Cook for 30 seconds, then add the crushed tomatoes, coconut milk, apple cider vinegar, brown sugar if using, 3/4 tsp salt, and 1/2 tsp black pepper. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until slightly thickened.

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   9. Transfer the baked meatballs into the sauce and cook for 8 more minutes over low heat so they absorb flavor and finish cooking through. Adjust with more salt or pepper if needed.

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    10. For the farofa, melt the butter in a small skillet over medium heat. Add the cashews and toast for 2 minutes. Stir in the remaining 55 g cassava flour and a pinch of salt; cook for 3 to 4 minutes, stirring, until the mixture is golden and crunchy.

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    11. Serve a bed of cilantro rice, top with the meatballs and plenty of sauce, and finish with the crunchy cashew farofa. Scatter the remaining cilantro over the top for a fresh finish.