Colombian Turkey Meatballs in Goldenberry Hogao with Soft Yam and Sweet Corn Mash

Instructions

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   1. In a bowl, combine the ground turkey with half of the scallions, half of the garlic, half of the cilantro, the cumin, annatto, 1 teaspoon salt, 1/4 teaspoon black pepper, the egg, and the pre-cooked cornmeal. Mix well without overworking and let rest for 10 minutes.

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   2. With lightly damp hands, shape the mixture into 16 even meatballs. If the mixture feels too soft, let it rest 5 more minutes so the cornmeal can absorb moisture.

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   3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning to sear several sides. They do not need to be fully cooked at this stage. Remove and set aside.

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   4. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the rest of the scallions, the rest of the garlic, and the red bell pepper for 3 minutes until softened.

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   5. Add the tomato and cook for 5 minutes, lightly crushing it to create a rustic hogao. Stir in the goldenberries, grated panela, 180 ml (3/4 cup) of the chicken broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 6 minutes until the goldenberries soften and the sauce thickens slightly.

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   6. Return the meatballs to the skillet with the goldenberry hogao. Cover and cook over low heat for 15 minutes, or until the center of the meatballs reaches 165°F and 74°C. Add the lime juice and the remaining cilantro at the end.

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   7. Meanwhile, place the yam in a pot with enough water to cover it. Simmer for 18 to 20 minutes until very tender. Drain well.

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   8. In another small pot, cook the sweet corn with the remaining 120 ml (1/2 cup) chicken broth for 4 to 5 minutes until tender.

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   9. Mash the hot yam with the butter, milk, the cooked sweet corn and its broth, and 1/4 teaspoon salt until smooth and creamy. For a silkier texture, mash more; for a rustic texture, leave some corn kernels whole.

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    10. Spoon the yam and corn mash onto each plate, top with 4 meatballs per serving, and ladle plenty of goldenberry hogao over the top. Serve hot.