(Albondigas Camagüey) Meatballs

Raven Higheagle

By
@ravenhigheagle

Guava glazed meatballs served in a creamy mushroom stew.


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Rating:

Serves:

Makes 54

Prep:

24 Hr 55 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

FOR THE GUAVA BBQ SAUCE

4 can(s)
guava paste (21-ounce cans)
1 qt
hot water
1 pt
hot sauce
4 gal
bbq sauce

FOR THE MUSHROOM WATER AND MEATBALL STEW

3 Tbsp
vegetable oil
12 Tbsp
red wine vinegar
6 Tbsp
soy sauce
1 1/2 Tbsp
granulated sugar
1 Tbsp
kosher salt
3/4 oz
fresh ginger, very finely julienned
2 Tbsp
sesame oil
15 oz
royal trumpet mushrooms, sliced
8 oz
shiitake mushrooms (b size)
15 oz
maitake mushrooms, quartered
12 oz
oyster mushrooms
18 oz
medium “silver dollar” mushrooms, sliced
17 1/2 oz
rehydrated mushrooms, soaked overnight
8 c
roasted pork stock
1 c
mushroom “water”
2 Tbsp
cornstarch
1 1/2 Tbsp
ground white pepper

FOR THE CAMAGUEY BREADCRUMBS

1
loaf cuban bread, crust removed and cubed
2 Tbsp
unsalted butter
1 tsp
kosher salt
3 Tbsp
fresh cilantro, chopped
3 Tbsp
scallions, sliced

FOR THE MEATBALL GLAZE

1 qt
sweet chili sauce
1 qt
mushroom “water”
1 c
hot sauce
1 c
sesame oil
1 can(s)
chipotle chilies (7-ounces can)
1 qt
soy sauce
32 oz
guava bbq sauce

FOR THE MEATBALLS

2 lb
ground beef
2 lb
ground pork
4 slice
bacon, grinded
4 tsp
garlic, minced
4 Tbsp
italian parsley, minced
2 3/4 oz
romaine hears, white part only, minced
4 large
eggs, beaten
4 oz
cuban bread, crust removed and soaked in milk
4 oz
milk
6 tsp
kosher salt
1 Tbsp
ground black pepper
3 oz
pine nuts, chopped

Directions Step-By-Step

1
To make guava BBQ: Combine the water and the guava paste in a stockpot.
2
Melt over high heat
3
Add the hot sauce and BBQ sauce
4
Stir to combine
5
Cool and refrigerate.
6
To prepare mushrooms: The mushroom water comes from soaking the dried mushrooms overnight. Make sure to save this water as you will also need some for the Meatball Glaze. Make sure that the water is strained through a chinoise to get out the dirt.
7
Place 1 tablespoon of oil into a rondeau and wait until it begins to smoke, then add the fresh mushrooms one type at a time
8
First add the royal trumpet and allow them to caramelize; minimize stirring to avoid breaking. Once caramelized, place on a sheet pan
9
Add more oil and proceed with adding each kind of mushroom (shitake, maitake, oyster, button) in the pan the same way.
10
Once all the mushrooms are done, place all of them back in the rondeau, add the soaked dried mushrooms, ginger, red vinegar, rice wine vinegar, soy sauce, sugar and salt (these should be mixed together beforehand).
11
Let the liquid reduce slightly
12
Add the pork stock and white pepper then reduce over high heat.
13
Add the sesame oil and make a slurry with the mushroom water and cornstarch.
14
Thicken with the slurry, bring to a simmer, then remove from heat and cool.
15
To prepare breadcrumbs: Remove the crust from the bread and cube into 1/3 -inch cubes
16
In a sauté pan, melt the butter and toss with the bread cubes.
17
Return to a large sauté pan and brown lightly over low heat until the bread is crispy.
18
Cool.
19
Crush the cubes until they become coarse bread crumbs
20
Season with salt and toss with the sliced scallions and cilantro.
21
To prepare meatball stew: In a bowl, mix together the beef, pork, bacon, garlic, parsley, lettuce, eggs, bread, salt, pepper and pine nuts.
22
Form into 1.5 once balls.
23
Place a single layer of balls into a fryer basket and fry for one minute until golden brown.
24
To prepare meatballs: Place the pre-fried meatballs in a steamer for 6 minutes, uncovered.
25
Once the meatballs are done in the steamer, toss them in a hot sauté pan with pre-heated glaze to coat.
26
Place into a hot cazuelita (small, terra cotta dish) and top with the bread crumb, slightly crushed
27
Serve.

About this Recipe