Mofongo de Plátano Maduro con Albóndigas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes pairs vegetable oil, minced garlic, finely chopped pork cracklings 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.

Prep: 25 min Cook: 40 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Mofongo de Plátano Maduro con Albóndigas take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mofongo de Plátano Maduro con Albóndigas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Mofongo de Plátano Maduro con Albóndigas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mofongo de Plátano Maduro con Albóndigas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mofongo de Plátano Maduro con Albóndigas?

Puerto Rican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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