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(Albondigas Camagüey) Meatballs

Raven Higheagle


Guava glazed meatballs served in a creamy mushroom stew.


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Makes 54
24 Hr 55 Min
55 Min
Stove Top



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

  • 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
  • 1 1/2 Tbsp
    ground white pepper

  • 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

  • 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

  • 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
  • 6 tsp
    kosher salt
  • 1 Tbsp
    ground black pepper
  • 3 oz
    pine nuts, chopped

How to Make (Albondigas Camagüey) Meatballs


  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.

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