Albóndigas de Pavo con Salsa de Guayaba

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.

Meatballs

• olive oil

• 1 pound ground turkey

• ½ cup breadcrumbs

• 1/2 cup heavy cream

• 2 eggs

• 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.

Guava 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.