Making the Meatballs
Peel the plantain and chop it into 5 or 6 pieces. Peel and roughly chop the onions.
Place the chopped plantain and onions in a blender, along with the garlic, cotch bonnet, coriander and parsley leaves and pulse for about a minute or long enough to blend the mixture into a smooth paste. Be careful not to blend for too long otherwise the mixture will become very "watery" and difficult to shape into balls.
Transfer the mixture to a bowl, add the spices, and breadcrumbs and mix in. Again, do not overwork the mixture.
Line a baking tray with parchment paper, and using a spoon, spoon and shape the mixture into ball shapes onto the baking tray. Drizzle the olive oil over the balls.
Place in a pre-heated oven (180 degrees fan-assisted or 200 degrees celsius) and bake for 20 - 25 minutes, until browned
Transfer the meatballs to the pan and swirl them around the pan to ensure they are completely coated with the sauce.
Making the Sauce
Add the sesame oil to a pan and when hot, fry the ginger on medium heat for 1 -- 2 minutes to release the flavours. Add the honey and soy to the mixture and reduce the heat to low. Allow to simmer for a few minutes, stirring continuously.