Cuban Pork and Sweet Plantain Meatballs in Criollo Tomato Sauce with Cilantro Rice

Name: Cuban Pork and Sweet Plantain Meatballs in Criollo Tomato Sauce with Cilantro Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.1 lb ground pork; 1 cup ripe plantain; 1 1/2 cups white onion; 1 tbsp garlic; 1 egg; 1/3 cup gluten-free breadcrumbs; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 3/4 tsp salt; 3/4 tsp black pepper; 3 tbsp olive oil; 1 cup green bell pepper; 14 oz tomato puree; 2 tbsp tomato paste; 1/3 cup green olives; 1 tbsp white vinegar; 1 bay leaf; 1 1/4 cups long-grain white rice; 3 cups water; 1/2 cup fresh cilantro; 1 tbsp lime juice

An original Cuban recipe featuring juicy pork and sweet plantain meatballs flavored with garlic, cumin, and oregano, simmered in a criollo tomato, bell pepper, and olive sauce, served over cilantro- and bay-scented rice.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

500 g ground pork (for the meatballs)
180 g ripe plantain (machacado; approx. 1 plátano small)
200 g white onion (finely chopped, divided)
18 g garlic (chopped, divided)
1 unit egg (for ligar the meatballs)
40 g gluten-free breadcrumbs (for dar estructura)
4 g ground cumin (divided)
3 g dried oregano (divided)
10 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml olive oil (divided)
120 g green bell pepper (chopped diced small)
400 g tomato puree (for the sauce)
30 g tomato paste (for reforzar the sauce)
50 g green olives (sliced)
15 ml white vinegar (for balancear the sauce)
1 unit bay leaf (for the sauce and the arroz)
240 g long-grain white rice (enjuagado)
720 ml water (for cocinar the arroz)
20 g fresh cilantro (chopped)
15 ml lime juice (for terminar the arroz)

Nutrition facts

per serving

585 kcal

Calories

26 g

Protein

48 g

Carbs

31 g

Fat

4 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Eggs

Instructions

1
1. Preheat the oven to 400°F / 200°C. Line a baking tray or ovenproof dish with parchment paper or lightly grease it with a little of the olive oil.
2
2. In a skillet over medium heat, warm 1 tablespoon (15 ml) of olive oil. Sauté half of the white onion and half of the garlic for 3 to 4 minutes, until fragrant and softened. Remove from the heat and let it cool slightly.
3
3. In a large bowl, mix the ground pork, mashed ripe plantain, egg, gluten-free breadcrumbs, the warm onion-garlic mixture, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Combine well without overpacking the mixture.
4
4. Shape into 12 evenly sized meatballs and place them on the prepared tray. Drizzle or brush with 1 tablespoon (15 ml) olive oil. Bake for 15 to 18 minutes at 400°F / 200°C, until lightly browned.
5
5. While the meatballs bake, make the sauce. In a wide skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the remaining white onion, green bell pepper, and remaining garlic. Cook for 5 to 6 minutes until the onion turns translucent.
6
6. Stir in the tomato puree, tomato paste, green olives, white vinegar, bay leaf, remaining ground cumin, remaining dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer over low heat for 10 minutes, stirring occasionally, until the criollo sauce is thick and glossy.
7
7. Transfer the baked meatballs to the sauce and simmer everything together for 10 to 12 minutes over low heat, gently shaking the pan so the meatballs absorb the sauce without breaking.
8
8. For the cilantro rice, place the long-grain white rice, water, bay leaf, and 1/2 teaspoon salt in a pot. Bring to a boil over medium-high heat; once boiling, reduce to very low, cover, and cook for 15 to 18 minutes until the water is absorbed.
9
9. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf, add the fresh cilantro and lime juice, and fluff with a fork to separate the grains.
10
10. Serve a bed of cilantro rice and top with the Cuban meatballs, plenty of criollo tomato sauce, and green olives.

Chef tips

If the plantain is very ripe, it will add more sweetness and a softer texture to the meatballs. For a silkier sauce, simmer gently and stir patiently so the tomato flavor can concentrate.

Substitutions

You can substitute the ground pork with ground turkey for a lighter flavor. Cilantro can be replaced with fresh parsley, and white vinegar can be swapped for sour orange juice if available.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon