Guava Baby Shower Meatballs
The best appetizers to make and share. They're juicy savory eatballs in a delicious sweet guava sauce!
Servings: 4
Calories: 458kcal
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!
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
Calories: 458kcal | Carbohydrates: 23g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1379mg | Potassium: 450mg | Fiber: 2g | Sugar: 11g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg
