Chipotle Turkey Meatballs with Sweet Plantain Mash and Lime Cucumber Salad

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to keep the meatballs warm if needed. In a large bowl, mix the ground turkey with half of the garlic, half of the white onion, half of the cilantro, the egg, the pre-cooked cornmeal, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/4 teaspoon of black pepper until combined without overmixing.

2. 2

   Shape the mixture into 16 evenly sized meatballs. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning so they color on several sides. Transfer them to a tray and keep warm in the oven at 220°F / 105°C.

3. 3

   In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the rest of the white onion and the rest of the garlic for 3 minutes until softened. Stir in the crushed tomatoes, chipotle peppers in adobo, chicken broth, oregano, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook over medium heat for 8 minutes.

4. 4

   Return the meatballs to the skillet with the sauce. Reduce the heat and cook for 10 to 12 minutes, or until the turkey is fully cooked and the sauce thickens slightly. Turn off the heat and add half of the remaining cilantro for freshness.

5. 5

   Meanwhile, place the ripe plantains in a medium pot and cover with water. Bring to a boil and cook over medium heat for 12 to 15 minutes until very tender. Drain and mash with the butter, warm milk, and a pinch of salt until smooth and creamy.

6. 6

   For the salad, combine the cucumber, red onion, lime juice, honey, and the rest of the cilantro in a bowl. Season with a pinch of salt and toss well. Let it rest for 5 minutes so the flavors meld.

7. 7

   Serve a layer of plantain mash on each plate, top with 4 meatballs and plenty of chipotle sauce, and add the lime cucumber salad on the side.