Cuban Turkey Meatballs in Criollo Pepper Sauce with Lime Rice and Seared Sweet Plantain

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a large bowl, mix the ground turkey with 60 g (about 1/2 cup) of the onion, half of the garlic, the breadcrumbs, egg, 1 tablespoon (15 ml) lime juice, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

2. 2

   Shape into 16 evenly sized meatballs and place them on a lightly oiled baking tray. Bake for 12 minutes at 220 °C / 425 °F, just until firm on the outside; they will finish cooking in the sauce.

3. 3

   While the meatballs bake, prepare the rice. Place the white rice in a saucepan with 480 ml (2 cups) water, 1/2 teaspoon salt, and 1 teaspoon vegetable oil. Bring to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, then fluff with a fork. Stir in the remaining tablespoon of lime juice at the end.

4. 4

   For the criollo sauce, heat 2 tablespoons (30 ml) vegetable oil in a wide skillet or shallow pot over medium heat. Sauté the remaining onion, red bell pepper, green bell pepper, and remaining garlic for 6 to 8 minutes until tender and fragrant.

5. 5

   Add the crushed tomato, green olives, bay leaf, the remaining 1/2 teaspoon cumin, the remaining pepper, sugar, and 240 ml (1 cup) water. Simmer over medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Add the baked meatballs to the sauce, partially cover, and cook over low heat for 10 to 12 more minutes until fully cooked and juicy. Remove the bay leaf and adjust the salt if needed.

7. 7

   Meanwhile, heat a nonstick skillet over medium heat. Add the ripe plantain slices with a few drops of the remaining oil and sprinkle with a pinch of sugar. Cook for 2 to 3 minutes per side until golden and lightly caramelized.

8. 8

   Serve a bed of lime rice on each plate, spoon the meatballs and plenty of criollo sauce over or beside it, and add the seared sweet plantain. Finish with chopped fresh cilantro.