(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


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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


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


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

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