Cuban Turkey Meatballs in Sweet Pepper Sofrito with Light Coconut Rice and Thin Tostones

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a tray or large plate with paper towels for the tostones and set aside.

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   2. In a large bowl, combine the ground turkey, 60 g of the white onion finely chopped, half of the chopped garlic, the fresh parsley, egg, breadcrumbs, 2 g ground cumin, 1 g dried oregano, 4 g salt, and 1 g black pepper. Mix just until combined without overworking.

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   3. Shape into 16 even meatballs. Heat 30 ml vegetable oil in a wide skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning so they color on several sides. They do not need to cook through at this stage. Remove and set aside.

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   4. In the same skillet, add the remaining 30 ml vegetable oil. Add the rest of the white onion, the remaining garlic, the sweet red pepper, and the sweet green pepper. Cook over medium heat for 5 minutes until softened.

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   5. Add the remaining ground cumin, remaining dried oregano, remaining black pepper, tomato purée, chicken broth, green olives, bay leaf, white vinegar, and 2 g salt. Stir well and let it simmer gently for 3 minutes.

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   6. Return the meatballs to the skillet with the sauce. Cover partially and cook over medium-low heat for 18 to 20 minutes, until the meatballs are fully cooked and reach an internal temperature of 74 °C / 165 °F.

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   7. Meanwhile, make the light coconut rice. Place the long-grain rice, coconut milk, water, and 4 g salt in a medium saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes. Fluff with a fork.

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   8. For the thin tostones, slice the green plantains into thin diagonal pieces. Heat a clean skillet or use the oven with a lightly oiled surface. Cook the slices in a lightly oiled skillet over medium-high heat for 2 to 3 minutes per side until golden and crisp, or bake them on a lightly oiled tray for 12 to 15 minutes at 220 °C / 425 °F, turning halfway through. Season with a pinch of salt and the lime juice.

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   9. Remove the bay leaf from the sauce. Taste and adjust salt if needed. Serve a bed of coconut rice, top with the meatballs and plenty of pepper sofrito, and add the hot thin tostones on the side.