Spicy Mexican Ground Turkey Albóndigas with Roasted Yams

Preheat your oven to 425°F. Wash, peel, and cut 2 large yams into 1-inch cubes. Wash, stem, seed, and slice 2 medium poblano peppers into 1/2-inch wide strips.

On a large sheet pan, toss the cubed yams and sliced poblanos with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in a single layer and roast for 25-30 minutes, turning halfway through, until the yams are tender and caramelized and the poblanos are blistered.

Finely chop 1 medium white onion. Mince 4 garlic cloves. Finely chop 1/2 bunch of fresh cilantro.

In a blender, combine 15 oz canned crushed tomatoes, 2 whole chipotle peppers in adobo sauce (plus 1 tbsp of the adobo sauce from the can), half of the chopped white onion, 3 of the minced garlic cloves, and 1 cup low-sodium chicken broth. Blend until completely smooth to create your spicy sauce base.

In a large bowl, combine 1.25 lb raw ground turkey, 1/3 cup rolled oats, 1 large egg, 1/4 cup of the chopped cilantro, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and the remaining 1 minced garlic clove. Mix gently with your hands until just combined, then shape into 12 to 16 uniform meatballs.

Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the meatballs and sear for 6-8 minutes, turning occasionally, until a deep brown crust (fond) develops on all sides. Transfer the meatballs to a plate (they will finish cooking in the sauce).

Turn the heat down to medium. Add the remaining half of the chopped white onion to the skillet. Sauté for 3-4 minutes, using a wooden spoon to scrape up the delicious browned turkey bits from the bottom of the pan.

Pour the blended chipotle-tomato sauce into the skillet. Bring to a simmer, stirring well to incorporate the pan fond. Carefully return the meatballs and any accumulated juices to the skillet. Cover and simmer gently over medium-low heat for 10-12 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F.

Remove the skillet from the heat. Squeeze 1 tbsp of fresh lime juice from the whole lime and stir it into the sauce. Taste and adjust seasoning with salt if desired.

To serve, divide the roasted yams and blistered poblanos among four plates. Top with the albóndigas, spoon the spicy chipotle-tomato sauce generously over the top, and garnish with the remaining chopped cilantro.