Caribbean Turkey and Mint Meatball Bowl with Toasted Coconut Rice and Green Pineapple Salad

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Line a baking tray or lightly grease it with a little of the vegetable oil.

2. 2

   2. In a large bowl, combine the ground turkey, half of the chopped red onion, garlic, fresh mint, ginger, egg, breadcrumbs, 1 teaspoon salt, 1/4 teaspoon black pepper, cumin, and the zest of 1 lime. Mix just until combined.

3. 3

   3. Shape into 16 even meatballs and place them on the tray. Brush or drizzle with 1 tablespoon vegetable oil. Bake for 18 to 20 minutes at 425°F / 220°C, until golden and fully cooked through.

4. 4

   4. While the meatballs bake, make the rice. In a medium pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the drained rice and fresh thyme; cook for 2 minutes, stirring, until some grains look slightly translucent and toasted.

5. 5

   5. Add the coconut milk, water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. 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 and let it rest covered for 5 minutes. Then fluff with a fork.

6. 6

   6. For the salad, combine the green pineapple, cucumber, remaining red onion, and sweet chili in another bowl. Add the juice of the 2 limes, brown sugar, apple cider vinegar, and the remaining salt. Toss well and let sit for 5 minutes so the flavors meld.

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   7. Taste the salad and adjust with a few extra drops of lime if desired. If the meatballs are ready, let them rest for 2 minutes out of the oven.

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   8. Serve the coconut rice in bowls, arrange the turkey meatballs on top, and finish with the green pineapple salad on the side or spooned over. Serve immediately.