Cuban-American fusion recipe
Baked Turkey Meatballs with Guava-Lime Glaze
Juicy baked turkey meatballs coated in a guava-lime glaze. A Cuban-American fusion appetizer for parties.
- Preparation20 min
- Cooking25 min
- Total time45 min
- Servings24 meatballs, 6 appetizer servings
- DifficultyEasy
These turkey meatballs swap tomato sauce for a glossy guava-lime glaze. Garlic and cumin balance the sweetness and give them a Cuban touch.
They are baked rather than fried and served on a platter with toothpicks for sharing, or with rice as a main course. The breadcrumb and milk mixture helps keep the turkey from drying out.
Ingredients
Check off the ingredients you have.
For 24 meatballs
For the glaze
Method
- Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper. Mix the breadcrumbs with the milk and let soak for 5 minutes.
- Add the turkey, egg, onion, garlic, cumin, salt and pepper. Mix with clean hands or a spatula just until combined.
- Form 24 meatballs of about 35 g each, space them apart on the baking sheet and brush lightly with oil.
- Bake for 18–22 minutes, or until the center of several meatballs reaches 74 °C (165 °F). The time varies depending on size; check with a thermometer.
- While they bake, heat the guava paste and water in a skillet, stirring for 5–7 minutes until dissolved. Add the lime juice and mustard; cook for 2 minutes until the sauce coats the back of a spoon.
- Transfer the cooked meatballs to the skillet and stir gently for 1–2 minutes to coat them with the glaze. If the sauce is too thick, add a tablespoon of water.
- Serve hot on a platter, with parsley sprinkled over the top and toothpicks on the side. Allow 4 meatballs per person as an appetizer.
