(albondigas camagüey) meatballs

Ingredients

• FOR THE GUAVA BBQ SAUCE
• 4 cans guava paste (21-ounce cans)
• 1 quart hot water
• 1 pint hot sauce
• 4 gallons bbq sauce
• FOR THE MUSHROOM WATER AND MEATBALL STEW
• 3 tablespoons vegetable oil
• 12 tablespoons red wine vinegar
• 6 tablespoons soy sauce
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 3/4 ounce fresh ginger, very finely julienned
• 2 tablespoons sesame oil
• 15 ounces royal trumpet mushrooms, sliced
• 8 ounces shiitake mushrooms (b size)
• 15 ounces maitake mushrooms, quartered
• 12 ounces oyster mushrooms
• 18 ounces medium “silver dollar” mushrooms, sliced
• 17 1/2 ounces rehydrated mushrooms, soaked overnight
• 8 cups roasted pork stock
• 1 cup mushroom “water”
• 2 tablespoons cornstarch
• 1 1/2 tablespoons ground white pepper
• FOR THE CAMAGUEY BREADCRUMBS
• 1 - loaf cuban bread, crust removed and cubed
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons scallions, sliced
• FOR THE MEATBALL GLAZE
• 1 quart sweet chili sauce
• 1 quart mushroom “water”
• 1 cup hot sauce
• 1 cup sesame oil
• 1 can chipotle chilies (7-ounces can)
• 1 quart soy sauce
• 32 ounces guava bbq sauce
• FOR THE MEATBALLS
• 2 pounds ground beef
• 2 pounds ground pork
• 4 slices bacon, grinded
• 4 teaspoons garlic, minced
• 4 tablespoons italian parsley, minced
• 2 3/4 ounces romaine hears, white part only, minced
• 4 large eggs, beaten
• 4 ounces cuban bread, crust removed and soaked in milk
• 4 ounces milk
• 6 teaspoons kosher salt
• 1 tablespoon ground black pepper
• 3 ounces pine nuts, chopped