Brazilian Beef Meatballs with Passion Fruit Chimichurri, Cassava Mash and Crispy Collard Greens

Instructions

1. 1

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

2. 2

   2. In a large bowl, combine the ground beef with half of the yellow onion, 3 cloves of garlic, the egg, cassava flour, ground cumin, sweet paprika, the zest of 1 lime, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix just until combined.

3. 3

   3. Shape into 16 even meatballs and place them on the tray. Drizzle with 1 tablespoon olive oil. Bake for 18 to 22 minutes at 220 °C / 425 °F, until browned and cooked through.

4. 4

   4. While the meatballs bake, place the cassava in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook for 20 to 25 minutes, until very tender. Drain and remove any tough central fibers.

5. 5

   5. Mash the hot cassava with the butter, warm milk, and 1 tablespoon lime juice until creamy. Adjust with a little more salt and black pepper to taste. Keep warm.

6. 6

   6. For the collard greens, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the remaining onion and cook for 2 minutes. Add the remaining 2 garlic cloves and the fresh red chili; cook for 30 seconds. Add the collard greens, a pinch of salt, and sauté for 3 to 4 minutes until wilted and slightly crisp at the edges. Set aside.

7. 7

   7. For the passion fruit chimichurri, combine in a bowl the passion fruit pulp, fresh parsley, fresh cilantro, white wine vinegar, 1 tablespoon lime juice, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and the rest of the black pepper. Stir well.

8. 8

   8. Serve a base of cassava mash on each plate. Arrange the meatballs on top, add the sautéed collard greens on the side, and finish with the passion fruit chimichurri over the meatballs. Spoon over any tray juices for extra flavor.