Mofongo de Plátano Maduro con Albóndigas

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Creamy mashed green plantains blended with garlic and pork cracklings, served with savory pork meatballs in a rich tomato sauce. This Puerto Rican-inspired beef recipe, ready in about 65 minutes, pairs green plantains, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cut into 1-inch chunks green plantains
• 3 tbsp vegetable oil
• 4 cloves, minced garlic
• 1/4 cup, finely chopped pork cracklings
• 1/2 cup chicken broth
• 1/2 lb ground pork
• 1/2 cup all-purpose flour
• 1 large egg
• 1/4 cup breadcrumbs
• 1/4 cup tomato sauce
• 1/2 cup chicken broth
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Boil 2 large green plantains, peeled and cut into 1-inch chunks, in salted water for 15 minutes until fork-tender. Drain and return to pot.
2. Step 2: Add 3 tbsp vegetable oil, 4 cloves garlic, minced, and 1/4 cup pork cracklings to the pot. Mash with a potato masher until smooth and creamy, adding 1/2 cup chicken broth gradually until desired consistency is reached.
3. Step 3: In a bowl, combine 1/2 lb ground pork, 1/2 cup all-purpose flour, 1 large egg, 1/4 cup breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until combined, then form into 1-inch meatballs.
4. Step 4: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add meatballs and cook for 8 minutes, turning occasionally, until golden brown on all sides.
5. Step 5: Stir 1/4 cup tomato sauce, 1/2 cup chicken broth, 1/2 tsp dried oregano, and 1/4 tsp ground cumin into the skillet. Bring to a simmer and cook for 10 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Gently place meatballs in the skillet with sauce, simmer for 5 minutes to meld flavors. Serve warm with 1/2 cup mashed plantains per serving.