Colombian Turkey and Sweet Corn Meatballs in Goldenberry Hogao with Rustic Cassava Mash

Instructions

1. 1

   1. Place the cassava in a pot with enough water and 4 g salt. Bring to a boil and cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove any tough center fibers, and keep warm.

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   2. While the cassava cooks, prepare the meatball mixture. In a bowl combine the ground turkey, sweet corn, half of the scallions, half of the cilantro, half of the garlic, 1/2 teaspoon cumin, the egg, pre-cooked cornmeal, 2 g salt, and 1/4 teaspoon black pepper. Mix just until combined.

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   3. Lightly moisten your hands and shape 12 medium meatballs of equal size. Place them on a tray or plate.

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   4. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Brown the meatballs in batches for 5 to 6 minutes total, turning to sear several sides well. They do not need to be fully cooked yet. Remove and set aside.

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

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   6. Add the chopped tomatoes, goldenberries, remaining cumin, annatto, 2 g salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, lightly crushing the tomatoes, until you have a thick, fragrant hogao.

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   7. Pour in the chicken broth and stir well. When the hogao comes to a gentle simmer, return the meatballs to the skillet. Cover partially and cook over low heat for 12 to 15 minutes, or until the meatballs are fully cooked and the sauce has thickened.

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   8. For the mash, mash the hot cassava with the butter and warm milk until rustic but smooth. Add the lime juice, the remaining chopped cilantro, and adjust salt if needed.

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   9. If you want a more finished baked presentation, transfer the mash to an oven-safe dish and warm it for 8 minutes at 375 °F / 190 °C, just to heat it evenly. This step is optional.

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    10. Serve a bed of rustic cassava mash on each plate, top with 3 meatballs per serving, and spoon over plenty of goldenberry hogao. Finish with the extra cilantro leaves.