Albóndigas de Pavo con Salsa de Guayaba
Updated: Nov 15
When my mom asked if I would make a birthday lunch for her friend, I had her direct Nancy to my blog. Not too long later, my mom called me, "She wants something that you made that has meatballs and guava. I don't know exactly what she said. Does that ring any bells?" Yep. Sure does. Albóndigas de Pavo con Salsa de Guayaba.
Once I knew one thing that Nancy wanted, I built the rest of the menu around those Columbia meatballs. I rounded out the table with Blue Corn Bollos de Mazorca, Galletas Cucas (Colombian Gingerbread Cookies), and a Torta María Louísa.
1 pound ground turkey
½ cup breadcrumbs
1/2 cup heavy cream
2 garlic cloves, minced
3 Tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt and pepper
Also needed: baking sheet, parchment paper, scoop (optional)
Preheat oven to 350 degrees Fahrenheit.
In a medium sized bowl combine breadcrumbs, garlic, herbs, and spices. Pour in the cream and stir to combine. You will get a thick paste consistency. Let stand for 5 minutes.
Add the eggs and the meat. Use your hand to combine all of the ingredients. Roll into 12 large meatballs or 24 smaller meatballs, placing them on a baking sheet. Place the meatballs in the oven and bake for 20 minutes. In the meantime make the sauce.
2 Tablespoons butter
½ cup chopped onion
1 garlic clove, minced
1 cup diced guava paste or bocadillo
Salt and pepper
1 cup chicken stock
1/4 cup orange juice
Place the butter in a sauce pan and sauté onion and garlic for about 2 minutes. Add the remaining ingredients and cook for about 5 minutes or until guava paste dissolves, stirring frequently. Turn the baked meatballs in the sauce and simmer until completely coated and thickened.
Sprinkle with more fresh cilantro and serve hot.