Colombian Beef and Quinoa Meatballs in Goldenberry Hogao with Arracacha Purée and Toasted Corn

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. In a large bowl, combine the ground beef, cooked quinoa, half of the scallions, half of the garlic, 1 teaspoon (about 2 g) of cumin, half of the cilantro, 1 teaspoon (about 5 g) of salt, and 1/4 teaspoon (about 1 g) of black pepper. Mix gently without overworking and shape into 16 medium meatballs.

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   2. Place the meatballs on a lightly oiled baking tray using a little of the vegetable oil. Bake for 12 minutes at 200 °C / 400 °F, just until they hold their shape and begin to brown. Set aside.

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   3. Meanwhile, cook the arracacha in a pot with enough water and a pinch of salt for 18 to 20 minutes, until very tender. Drain well and keep warm.

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   4. For the goldenberry hogao, heat 1 tablespoon of the vegetable oil in a wide skillet over medium heat. Sauté the remaining scallions and remaining garlic for 2 to 3 minutes. Add the tomatoes, goldenberries, grated panela, remaining cumin, 1/2 teaspoon (about 3 g) salt, and the rest of the black pepper. Cook for 5 minutes, then add 240 ml (1 cup) of the hot beef stock or water and cook 8 more minutes, lightly crushing some of the goldenberries to build the sauce.

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   5. Add the meatballs to the hogao, partially cover, and simmer over low heat for 12 to 15 minutes until fully cooked and the sauce looks glossy. If needed, add a little more beef stock or water to adjust the consistency.

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   6. For the purée, mash the hot arracacha with the milk, butter, and 60 ml (1/4 cup) of hot beef stock or water until smooth. Adjust with an extra pinch of salt if needed.

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   7. In a clean skillet, heat the remaining tablespoon of vegetable oil. Add the corn kernels and sweet paprika, and sauté for 4 to 5 minutes until lightly toasted in spots. Finish with the lime juice and 1 tablespoon of the remaining cilantro.

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   8. Serve a base of arracacha purée, place 4 meatballs per serving on top with plenty of goldenberry hogao, and finish with the toasted corn and the rest of the fresh cilantro.