Dairy Farmers of Canada

Cocktail Pork Meatballs and Plantains

This is the Cocktail Pork Meatballs and Plantains recipe.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 30 meatballs
cocktail pork meatballs and plantains


  • 1 lb (450 g) ground pork
  • 2 tbsp (30 mL) chopped fresh coriander
  • 1/2 tsp (2 mL) Tabasco sauce
  • 3 tbsp (45 mL) Chinese oyster sauce
  • 1 tsp (5 mL) finely chopped garlic
  • Salt and pepper to taste
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) vegetable oil
  • 3 tbsp (45 mL) olive oil
  • 2 ripe plantains*
  • 2 tbsp (30 mL) sugar
  • Bell pepper slices for garnish (optional)
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In a bowl, mix together ground pork, coriander, Tabasco sauce, oyster sauce and garlic. Season to taste with salt and pepper.

Shape by about 1 tbsp (15 mL) of meat mixture into balls. Cook in mixture of butter and vegetable oil for 10 to 12 minutes.

Remove meatballs from pan and pour off fat. Add olive oil to pan and cook plantains slices over medium-high heat for 2 to 3 minutes. Continue cooking plantains in a 300 °F (150 °C) oven for 3 minutes. Put back the meatballs and cook for 2 minutes more. Remove meatballs and plantains, then sprinkle with sugar.

Place in serving dish, and bell pepper slices, if desired, and serve with an aperitif.


*Plantains are found in ethnic grocery stores, farmer's markets and some supermarkets.

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