Brazilian Beef Meatballs with Açaí-Ginger Sauce, Coconut Scallion Rice and Roasted Pumpkin

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the sweet paprika. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.

2. 2

   While the pumpkin roasts, make the meatballs. In a bowl, combine the ground beef, half of the chopped onion, half of the garlic, the breadcrumbs, the egg, ground cumin, the remaining sweet paprika, lime zest, 1 tablespoon lime juice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Shape the mixture into 16 even meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the meatballs for 6 to 8 minutes, turning so they sear on all sides. They do not need to be fully cooked at this stage. Transfer to a plate.

4. 4

   In the same skillet, reduce to medium heat and sauté the remaining onion for 2 minutes. Add the remaining garlic and the grated ginger; cook for 30 seconds. Stir in the açaí pulp, honey, apple cider vinegar, water, and the remaining lime juice. Cook for 4 to 5 minutes, stirring, until the sauce is glossy and slightly thickened.

5. 5

   Return the meatballs to the skillet with the sauce. Cover and cook over medium-low heat for 10 to 12 minutes, or until the meatballs are fully cooked and coated in the sauce. Adjust salt if needed.

6. 6

   For the rice, place the long-grain rice, coconut milk, water, 1/2 teaspoon salt, and half of the scallions in a saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

7. 7

   Fold the remaining scallions and the fresh cilantro into the hot rice. Serve the coconut rice on each plate, add the roasted pumpkin, and arrange the meatballs with their açaí-ginger sauce on top or alongside.

8. 8

   If desired, finish with a little extra fresh cilantro on top and serve immediately.