Caribbean Turkey and Yuca Meatballs in Coconut, Sweet Pepper and Lime Sauce

Instructions

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   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a pot with 360 ml (1 1/2 cups) water, the bay leaf, and 1 g (about 1/8 tsp) salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.

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   2. While the rice cooks, make the meatball mixture. In a large bowl combine the ground turkey, cooked mashed yuca, half of the red onion, half of the garlic, 30 g (about 1/4 cup) of the sweet pepper, half of the cilantro, 1 tsp of the thyme leaves, the grated ginger, lime zest, 1 tbsp of the lime juice, cumin, cinnamon, 1 tsp salt, and 1/4 tsp black pepper.

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   3. Mix gently with your hands or a spatula until combined without overpacking. Shape into 16 evenly sized meatballs.

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   4. Heat a wide skillet or shallow pot over medium heat with 1 tbsp oil. Brown the meatballs in batches for 6 to 8 minutes total, turning so they color on several sides. They should be browned outside, though not fully cooked through yet. Transfer them to a plate.

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   5. In the same skillet, add the remaining 1 tbsp oil. Sauté the rest of the red onion, the rest of the garlic, and the remaining sweet pepper for 3 to 4 minutes until softened. Stir in the tomato paste and cook for 1 minute, stirring until slightly darkened.

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   6. Add the coconut milk, chicken broth, remaining thyme, 2 tbsp lime juice, 1/8 tsp black pepper, and season with the remaining salt to taste. Stir well and bring the sauce to a gentle simmer.

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   7. Return the meatballs to the skillet, reduce to medium-low heat, partially cover, and cook for 10 to 12 minutes, until fully cooked and they reach an internal temperature of 165°F and 74°C.

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   8. In a separate skillet, cook the ripe plantain over medium heat for 3 to 5 minutes, stirring carefully, until golden and tender. If it sticks, add 1 tablespoon of tap water to help it soften and lightly caramelize.

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   9. Turn off the heat under the sauce. Add the remaining chopped cilantro and stir gently to perfume the dish.

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    10. Fluff the jasmine rice with a fork and discard the bay leaf. Serve the rice as a base, top with the meatballs and plenty of coconut sauce, and finish with the sautéed ripe plantain on the side.