As a Puerto Rican, we ate lots of plantains growing up.
My favorite were the maduros which were yellow and very ripe even to the point of having a black skin. These were the sweet ones as opposed to the green plantains which were not sweet at all and were usually served with a garlic dip. But the maduros ~ well, we just fried them up and ate the slices. Simple and delicious!
It’s interesting that almost every time I go to the grocery store and see the very ripe plantains they bring the price down because they assume (incorrectly) that the plantain is too ripe. So it’s a bonus to pick up these delicious maduros.
Now, being one to have a sweet tooth, I searched for a recipe to incorporate these plantains into a meal. And, right on my bookshelf I found a book called Puerto Rican Cookery that had been given to me as a gift many years ago. It had a recipe for plantain balls but I decided to adapt it to suit my taste.
Besides the plantains, the rest of the ingredients are quite simple: ground beef, cheese and seasonings.
The plantains are boiled in water until they look like they are going to pop out. Then they’re taken out to cool. Once cooled, I peeled them and added them to a bowl with butter and arrowroot starch. Then I mashed them up.
The ground beef is put in a skillet with the seasonings and cooked through. This will be used to fill the plantain balls along with the shredded cheese.
I added a little arrowroot powder to my hands before I picked up some of the plantain mixture to fill it. It needs to be flattened so it can be filled with the ingredients.
The plantain balls will come out looking like this …
And once baked they’ll look like this …
These Beef & Cheese Filled Plantain Balls are paleo … deliciously paleo. And, if you choose, you can also fry them instead of baking them but I prefer them baked.
I served my plantain balls with Crispy Baked Eggplant Dippers and sliced tomatoes.
Ready to try this simple and tasty recipe?
For additional paleo recipes, click here.