Colombian Turkey Meatballs in Tree Tomato Coconut Sauce with Cilantro Rice

Instructions

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   1. In a medium saucepan, rinse the white rice if desired and combine it with 480 ml (2 cups) water, 1/2 teaspoon salt, half of the fresh cilantro, and 1 teaspoon vegetable oil. Bring to a boil over medium-high heat, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 10 minutes, and fluff with a fork.

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   2. While the rice cooks, prepare the meatball mixture. In a large bowl, combine the ground turkey, egg, pre-cooked cornmeal, half of the scallions, half of the garlic, 1/2 teaspoon ground cumin, annatto or paprika, 1 teaspoon salt, black pepper, and 1 tablespoon of the remaining fresh cilantro. Mix gently until combined.

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   3. Shape the turkey mixture into 16 evenly sized meatballs. If you have time, chill them for 10 minutes so they hold their shape better.

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   4. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes, turning them so they sear on several sides. They do not need to be fully cooked yet. Remove and set aside on a plate.

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   5. For the sauce, place the peeled tree tomatoes in a blender with the coconut milk, lime juice, and grated panela. Blend until smooth.

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   6. In the same skillet, add the remaining tablespoon of vegetable oil and sauté the white onion, red bell pepper, the rest of the scallions, and the rest of the garlic for 4 to 5 minutes, until fragrant and tender. Add the remaining 1/2 teaspoon ground cumin and a pinch of salt.

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   7. Pour the blended tree tomato and coconut mixture into the skillet. Cook over medium heat for 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors come together.

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   8. Return the meatballs to the skillet and coat them with the sauce. Cover and cook over medium-low heat for 12 to 15 minutes, until the meatballs are fully cooked and reach a safe internal temperature of 165°F (74°C).

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   9. If you prefer a lightly gratinated finish, transfer the meatballs with their sauce to an oven-safe dish and bake for 5 minutes at 400°F (200°C). This step is optional.

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    10. Serve the cilantro rice in shallow bowls and spoon the tree tomato coconut meatballs over the top. Finish with the remaining fresh cilantro as garnish.