How many of you love sweet plantains? I do! I do! I do! —- Not all at once, please! One of my favorite Friday Night meals is fried sweet plantain with roasted or fried meat with Pikliz. Yummy! My mouth is watering, just thinking about it. So, this dish combines both sweet and salty, the sweet taste of the ripe plantains, and the salty taste of the meatballs is just amazing.
This recipe requires patience and will. If you cannot restrain yourself from eating while cooking, don’t even bother making this dish. You will end up with several naked meatballs, which we don’t want at all. This happens to me quite often, LOL and believe me I hear it from the hungry stomachs. And if you have kids or siblings, forget it! You will have to post a “do not enter” sign in your kitchen and hope it keeps everyone out of the kitchen.
The recipes seems easy at first, but not quite so. The reason is because I use ripe sweet or yellow plantains and I don’t wait until they are completely cool before folding the meatballs. I think I am a bit too hasty when making this dish. One other challenge I encounter sometimes is cutting the plantains if they are too ripe; the slices fall apart. I would suggest choosing plantains that are not too ripe and wait until they are cool before folding.
The sauce is a tomato creole sauce that is added to the meatballs wrapped with the plantains before baking into the oven. I sometimes like to make my meatballs very spicy or make the sauce very spicy depending on my mood. It can also be a neutral taste, meaning not too spicy and peppery hot which I find a bit blend – (tried it once to see how it was, but did not quite enjoy it.) So well seasoned meat and well-seasoned tomato sauce are a must. Good luck and hope you don’t end up with too many naked meatballs.
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