Turkey meatballs in tree tomato and cumin sauce with soft corn polenta and avocado watercress salad

Name: Turkey meatballs in tree tomato and cumin sauce with soft corn polenta and avocado watercress salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.1 lb ground turkey; 1 1/4 cups white onion; 4 cloves garlic; 1/2 cup fresh cilantro; 1 large egg; 1/3 cup pre-cooked cornmeal; 2 tsp ground cumin; 1 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 12.7 oz tree tomato; 1 1/2 cups ripe red tomato; 2 tbsp tomato paste; 1 1/2 cups chicken broth; 1 tbsp panela; 2 tbsp lime juice; 1 cup yellow cornmeal for polenta; 3 cups water; 1 cup milk; 1 1/2 tbsp butter; 2 oz fresh cheese; 1 large avocado; 2 cups watercress; 1/2 cup red onion; 1 tbsp olive oil

An original Latin American recipe featuring juicy turkey meatballs seasoned with garlic, cumin, and cilantro, simmered in a silky tree tomato sauce. They are served over soft yellow corn polenta with a fresh avocado, watercress, and red onion salad.

30 minPrep

40 minCook

70 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

500 g ground turkey (for the meatballs)
180 g white onion (finely chopped, divided)
12 g garlic (chopped)
20 g fresh cilantro (chopped)
1 unit egg (for ligar)
40 g pre-cooked cornmeal (for the meatballs)
5 g ground cumin (divided)
2 g dried oregano
10 g salt (divided, or to taste)
2 g black pepper (divided)
30 ml vegetable oil (divided)
360 g tree tomato (approx. 6 units, pelados and chopped)
240 g ripe red tomato (chopped)
30 g tomato paste
360 ml chicken broth (for the sauce)
12 g panela (grated)
30 ml lime juice (divided)
170 g yellow cornmeal for polenta
720 ml water (for the polenta)
240 ml milk (for the polenta)
20 g butter
60 g fresh cheese (desmoronado)
200 g avocado (diced)
50 g watercress
70 g red onion (en pluma fina)
15 ml olive oil (for the ensalada)

Nutrition facts

per serving

525 kcal

Calories

34 g

Protein

33 g

Carbs

28 g

Fat

5 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. Preheat the oven to 400°F / 200°C. Line a baking sheet or lightly grease it with a little of the vegetable oil.
2
2. In a large bowl, mix the ground turkey with half of the chopped white onion, half of the garlic, half of the cilantro, the egg, the pre-cooked cornmeal, 1 teaspoon of the ground cumin, the dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice.
3
3. Shape 12 evenly sized meatballs and place them on the sheet. Brush or drizzle them with 1 tablespoon of the vegetable oil. Bake for 14 to 16 minutes at 400°F / 200°C, until firm and lightly golden.
4
4. While they bake, make the sauce. Heat the remaining tablespoon of vegetable oil in a wide skillet over medium heat. Sauté the remaining white onion for 3 to 4 minutes. Add the remaining garlic and cook 30 seconds more.
5
5. Stir in the tree tomato, red tomato, tomato paste, the remaining teaspoon of cumin, the panela, 3/4 teaspoon salt, and the remaining black pepper. Cook for 5 minutes, stirring occasionally.
6
6. Add the chicken broth and bring to a gentle boil. Cook for 10 to 12 minutes until the tree tomato is very soft. Carefully blend the sauce until smooth, then return it to the skillet.
7
7. Transfer the baked meatballs to the skillet with the sauce and simmer over low heat for 8 to 10 more minutes, spooning sauce over them, until fully cooked and juicy. Finish with the remaining tablespoon of lime juice and more salt if needed.
8
8. For the polenta, bring the water, milk, and 1/2 teaspoon salt to a boil in a pot. Lower the heat and gradually whisk in the yellow cornmeal to prevent lumps.
9
9. Cook the polenta over low heat for 8 to 10 minutes, stirring often, until tender and creamy. Turn off the heat and stir in the butter and crumbled fresh cheese.
10
10. For the salad, combine the avocado, watercress, red onion, and olive oil with a pinch of salt. Toss gently so the avocado keeps its shape.
11
11. Serve a bed of hot polenta on each plate, top with 3 meatballs and plenty of tree tomato sauce, and add the avocado and watercress salad on the side.
12
12. If you want to keep the meatballs warm before serving, cover them and place them in the oven at 200°F / 95°C for up to 10 minutes.

Chef tips

Tree tomato brings fruity acidity and vivid color. For an even silkier sauce, blend it very smooth and strain it. Do not overmix the turkey if you want especially tender meatballs.

Substitutions

You can replace tree tomato with extra red tomato plus a little seedless passion fruit for a different tart-fruity profile. Watercress can be replaced with arugula, and fresh cheese with panela cheese or mild feta.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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