Colombian Turkey Meatballs in Goldenberry-Basil Hogao with Soft Yuca and Corn Mash

Instructions

1. 1

   1. In a medium pot, cook the yuca in water with a pinch of salt for 20 to 25 minutes, until very tender. Drain, remove any fibrous center strands if needed, and keep warm.

2. 2

   2. While the yuca cooks, make the meatballs. In a bowl, combine the ground turkey with half of the scallions, half of the garlic, half of the cilantro, cumin, annatto, egg, pre-cooked cornmeal, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined and shape into 16 medium meatballs.

3. 3

   3. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Brown the meatballs for 5 to 7 minutes, turning so they color on several sides. They do not need to be fully cooked at this stage. Remove and set aside.

4. 4

   4. In the same skillet, add the remaining tablespoon of oil. Sauté the rest of the scallions and the rest of the garlic for 2 minutes. Add the chopped tomato, goldenberries, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes until the goldenberries soften and the tomato breaks down.

5. 5

   5. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Cook 3 minutes more. Stir in the basil and half of the remaining cilantro.

6. 6

   6. Return the meatballs to the skillet, partially cover, and cook over medium-low heat for 12 to 15 minutes, until fully cooked and they reach an internal temperature of 165°F / 74°C.

7. 7

   7. For the soft mash, mash the hot yuca with the butter and warm milk until rustic but creamy. Fold in the sweet corn and cook 2 to 3 minutes more over low heat, stirring so everything is hot and well combined. Adjust salt if needed.

8. 8

   8. Serve a base of the soft yuca-corn mash on each plate. Top with the meatballs and plenty of goldenberry hogao. Finish with the crumbled cheese and the remaining cilantro.