Cocktail Pork Meatballs and Plantains

Name: Cocktail Pork Meatballs and Plantains
Yield: 30 meatballs
Ingredients: 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)

This is the Cocktail Pork Meatballs and Plantains recipe.

Prep: 20 min
Cooking: 15 min - 20 min

Yields 30 meatballs

Ingredients

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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Preparation

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.