• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 54
    OK

    Search recipes

    Beef, Pork and Pine Nut Meatballs (Albondigas Camagüey)

    Beef, Pork and Pine Nut Meatballs (Albondigas Camagüey) Recipe

    Guava glazed meatballs served in a creamy mushroom stew.

     

     

    Chef Guillermo Pernot joined Cuba Libre Restaurant & Rum Bar in fall 2006 as Chef-Partner. His critically acclaimed restaurant ¡Pasión! earned an impressive list of accolades, including awards from Gourmet, Philadelphia magazine and Fodor’s.  Chef Pernot was named Esquire’s “Chef of the Year."


    Ingredients
    For the Guava BBQ Sauce
    4
    cans
    Guava paste (21-ounce cans)
    1
    quart
    hot water
    1
    pint
    hot sauce
    4
    gallon
    BBQ sauce
    For the Mushroom Water and Meatball Stew
    3
    tablespoons
    vegetable oil
    12
    tablespoons
    red wine vinegar
    6
    tablespoons
    soy sauce
    1 1/2
    tablespoons
    granulated sugar
    1
    tablespoon
    kosher salt
    3/4
    ounce
    fresh ginger, very finely julienned
    2
    tablespoons
    sesame oil
    15
    ounces
    royal trumpet mushrooms, sliced
    8
    ounces
    shiitake mushrooms (B size)
    15
    ounces
    Maitake mushrooms, quartered
    12
    ounces
    oyster mushrooms
    18
    ounces
    medium “silver dollar” mushrooms, sliced
    17.5
    rehydrated mushrooms, soaked overnight
    8
    cups
    roasted pork stock
    1
    cup
    mushroom “water”
    2
    tablespoons
    cornstarch
    1 1/2
    tablespoons
    ground white pepper
    For the Camaguey Breadcrumbs
    1
    loaf Cuban bread, crust removed and cubed
    2
    tablespoons
    unsalted butter
    1
    teaspoon
    kosher salt
    3
    tablespoons
    fresh cilantro, chopped
    3
    tablespoons
    scallions, sliced
    For the Meatball Glaze
    1
    quart
    sweet chili sauce
    1
    quart
    mushroom “water”
    1
    cup
    hot sauce
    1
    cup
    sesame oil
    1
    can
    chipotle chilies (7-ounces can)
    1
    quart
    soy sauce
    32
    ounces
    guava BBQ sauce
    For the Meatballs
    2
    pounds
    ground beef
    2
    pounds
    ground pork
    4
    slices
    bacon, grinded
    4
    teaspoons
    garlic, minced
    4
    tablespoons
    Italian parsley, minced
    2 3/4
    ounces
    romaine hears, white part only, minced
    4
    eggs, beaten
    4
    ounces
    Cuban bread, crust removed and soaked in milk
    4
    ounces
    milk
    6
    teaspoons
    kosher salt
    1
    tablespoon
    ground black pepper
    3
    ounces
    pine nuts, chopped
    Directions
    To make guava BBQ: Combine the water and the guava paste in a stockpot.
    Melt over high heat.
    Add the hot sauce and BBQ sauce.
    Stir to combine.
    Cool and refrigerate.
    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.
    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.
    First add the royal trumpet and allow them to caramelize; minimize stirring to avoid breaking. Once caramelized, place on a sheet pan.
    Add more oil and proceed with adding each kind of mushroom (shitake, maitake, oyster, button) in the pan the same way.
    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).
    Let the liquid reduce slightly.
    Add the pork stock and white pepper then reduce over high heat.
    Add the sesame oil and make a slurry with the mushroom water and cornstarch.
    Thicken with the slurry, bring to a simmer, then remove from heat and cool.
    To prepare breadcrumbs: Remove the crust from the bread and cube into 1/3 -inch cubes.
    In a sauté pan, melt the butter and toss with the bread cubes.
    Return to a large sauté pan and brown lightly over low heat until the bread is crispy.
    Cool.
    Crush the cubes until they become coarse bread crumbs.
    Season with salt and toss with the sliced scallions and cilantro.
    To prepare meatball stew: In a bowl, mix together the beef, pork, bacon, garlic, parsley, lettuce, eggs, bread, salt, pepper and pine nuts.
    Form into 1.5 once balls.
    Place a single layer of balls into a fryer basket and fry for one minute until golden brown.
    To prepare meatballs: Place the pre-fried meatballs in a steamer for 6 minutes, uncovered.
    Once the meatballs are done in the steamer, toss them in a hot sauté pan with pre-heated glaze to coat.
    Place into a hot cazuelita (small, terra cotta dish) and top with the bread crumb, slightly crushed.
    Serve.

    The base number of servings for this recipe is 54
    OK

    Write a Review