Recipes
Plantain Meatballs
Today's weather is cloudy with a chance of meatballs.
I am typing this post with so much VIMM! Let me tell you why.
*cues movie soundtrack* *flashback 2 years ago* *black and white screen*
*narrated by*
This post right here, 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.
*runs out of money to pay for Morgan Freeman's voice*
I promised myself to do it... since August 2016. Did I hear someone say I procrastinate? Guilty as charged. But hey, better late than never right? And this thing right here came out perfect!
Let me tell you how I made it.
Ingredients
- Salt
- Parsley
- 1 Onion Bulb
- Curry
- Thyme
- Tomato Sauce
- Bouillon Cubes
- 1 lbs Pork Sausage
- 1 Cup of Bread crumbs
- 1 lbs 80% Lean Ground Beef
Directions
- 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 in 1 cup of Bread crumbs, add this to the meat bowl with the plantain, add some parsley and work it all in together to bind 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.
- I had some blended roasted tomatoes and bell peppers in the fridge to be used for Obe Ata, so I used this as a sauce. Poured this in the pan and cooked this on low heat for 15 minutes.
- MEATBALLS READY!
