Today on OB Cuisine, we’re sharing a new recipe of Plantain Meatballs compiled by food blogger Tobi of All I Do Is Cook.
He says the “Sweet and Savory Ground Beef Patties was a mistake. I originally intended it to be meatballs, but when I dropped the first ball in I used a spatula and mistakenly squished it. And guess what? A different dish was born.”
- 1Lbs 80% Lean Ground Beef
- 1Lbs Pork Sausage
- 1 Overripe Plantain
- 1 Onion Bulb
- Bouillon Cubes
- Bread crumbs
- 1/2 Cup of Milk
- 1 Egg
- Salt, Curry, Thyme
- Tomato Sauce
- Add your well minced onions in a bowl with the meat along with 1 Tbsp of Knorr seasoning, 1 Tsp each of salt, curry and thyme.
- Mash your overripe plantain, I know this is squishy but if you don’t do it who will?
- Mix 1/2 Cup of milk, 1 egg and 1 cup Bread crumbs, add this to the meat bowl with the plantain, add some parsley and work that meat like your life depends on it.
- Moving on, grab meat the size of a golf ball and roll it between your hands to form a perfect ball. Try to make all the meatballs almost the same size.
- In a pan heat some oil to low-med heat tossing and shaking the pan so it browns all around.
- Add some blended roasted tomatoes and bell peppers in the fridge to be used for Obe Ata (pepper sauce). Poured this in the pan and cooked this on low heat for 15 minutes. Enjoy!
Photo Credit: All I Do Is Cook
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