Colombian Turkey and Quinoa Meatballs in Goldenberry Hogao with Rustic Cassava Mash

Instructions

1. 1

   1. Cook the cassava in a pot with plenty of water and 1 teaspoon of salt for 25 to 30 minutes, until very tender. Drain, remove the fibrous core if present, and keep warm.

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   2. Meanwhile, make the meatball mixture. In a bowl combine the ground turkey, cooked quinoa, half of the scallions, half of the cilantro, half of the garlic, 1 teaspoon cumin, the annatto, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape into 16 medium meatballs.

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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 so they color on 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 oil. Sauté the rest of the scallions, the remaining garlic, and the red bell pepper for 3 minutes, until fragrant and softened.

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   5. Add the chopped tomato, goldenberries, grated panela, remaining cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, lightly crushing the tomato to create a juicy hogao.

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   6. Pour in the chicken broth and cook 4 minutes more. Return the meatballs to the skillet, reduce the heat to medium-low, cover the skillet with an optional banana leaf and then with its lid, and cook for 12 to 15 minutes until the turkey is fully cooked and reaches an internal temperature of 165°F / 74°C.

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   7. For the mash, mash the hot cassava with the butter, warm milk, and lime juice until rustic and creamy. Adjust with salt to taste.

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   8. Stir the remaining cilantro into the sauce and cook 1 minute more. Taste and adjust seasoning if needed.

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   9. Serve a bed of rustic cassava mash, top with the meatballs, and finish with plenty of goldenberry hogao. Serve hot.