These Guava Baby Shower Meatballs are a twist on the classics. This is one easy appetizer to make for almost any occasion.
These Guava Baby Shower Meatballs are my Puerto Rican version of the classics. I just swapped the sweet grape jelly for delicious sweet guava!
To be honest, I had never heard of baby shower meatballs until moving to the US. When I did, I thought it was weird until I tasted them; they’re so good. But with the guava, uh, do I dare to say they are better?
Now, most recipes don’t show you how to make the meatballs, but in this recipe, I will. These will be baked meatballs, not deep fried meatballs. You can eat alone or even serve on homemade yuca tortillas.
Jump to:
Why This Recipe Works
- A practical recipe that can be both an appetizer and a main.
- It can be a quick recipe once you have the meatballs.
Recipe Ingredients
- Parsley- I used 2 twigs of parsley, but I always add more if I have more.
- Ground beef- I use 80/ 20 ground beef, which means that the ground beef is 20% fat. I like using beef with a lot of fat because this helps keep meatballs juicy, and it adds flavor.
- Eggs and breadcrumbs- The eggs and the breadcrumbs are important because they are the binder for the meat. You can add whatever flavor of breadcrumbs you like, I used plain.
- Milk– It adds moisture to the meat, and it really does make a difference.
- Garlic paste- Garlic is a must-have when making meatballs. I like using fresh garlic for this.
- Salt & pepper- I keep the seasoning simple with just salt & pepper. Trust me that all you’re going to need.
- Sauces- I used the classic BBQ sauce and guava paste for the sauces.
- Parmesan cheese- I also added some Parmesan cheese to add flavor.
How to Make Guava Baby Shower Meatballs
- Photo 1: First, roughly chop the parsley and add it to a big bowl. Also add the beef, garlic, breadcrumbs, eggs, milk, salt, and pepper. Mix until everything is combined.
- Photo 2: To make the meatballs, you can use a medium cookie scoop or just use a spoon. Each meatball is 2 tablespoons. Preheat the oven to 425°F while you finish prepping the meat. Line a baking sheet with parchment paper, place the meatballs, and bake for 24 minutes.
- Photo 3: Now we make the sauces. First, you have to heat the guava paste for 20-30 seconds. This is to make it softer. Mash the guava paste and add the water.
- Photo 4: In a large pot, add the meatballs, guava, and bbq sauce. Cook for 6 minutes and serve.
Recipe Tips
- Meatballs. If you don’t want to make your own meatballs, you can always use your favorite frozen ones.
- Sauce. You can use your favorite BBQ sauce brand, I used Ray’s. If you can’t find guava paste, the best substitute will be guava jam. But the guava flavor will be a little milder.
- Cooking. If you are going to make these in a crock-pot, double up on the sauce because it can dry up.
- IF you get any guava left, you can make a delicious guava smoothie.
Common Questions
This is really just a preference. Both types of meatballs work well for baby shower meatballs.
New Appetizer To Try
💬 If you enjoyed this Baby Shower Meatballs recipe, give it a 5-star rating and leave a comment or question below.
Watch us on YouTube or follow along on our Facebook Page, on Instagram, or on Pinterest.
Guava Baby Shower Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- 2 eggs
- 1 teaspoon garlic paste
- 1 ½ teaspoon salt
- ½ teaspoon black ground pepper
- 2 twigs fresh parsley
- ¼ cup milk
- ¼ cup grated parmesan cheese
Sauce
- ½ cup bbq sauce
- 4 ounces guava paste
- ½ cups water
Instructions
Meatballs
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Roughly chop the parsley and add it to a big bowl. Add the ground beef, parsley, garlic paste, salt, pepper, milk, breadcrumbs, and eggs to the bowl and combine.
- Use two spoonfuls of the mixture to make each meatball. Or 1 scoop of a medium cookie scoop. Shape into 1 ½-inch balls and place them on the baking sheet.
- Bake for 24 minutes and turn halfway through, so the bottoms don't brown.
Sauce
- Place the guava paste in a deep bowl and heat it up in the microwave for 30 seconds. Mash the pasta and combine it with the water.
- In a big pan, add the bbq sauce, guava sauce, and meatballs. Cook for 6 minutes over medium heat while stirring. Serve and enjoy!
Recipe Notes
- I have made this recipe with and without the Parmesan cheese. They both turn out great, but with the cheese, it adds a layer of flavor.
- If you don’t want to make the meatballs, you can use frozen ones.
- To store the meatballs, cool them down first. Then store them in a freezer bag or an airtight container for up to 4 days in the fridge and 3 months in the freezer.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
Leave a Comment