Beef and Bacon Cocktail Meatballs

Name: Beef and Bacon Cocktail Meatballs
Prep time: 25M
Total time: 65M
Yield: 8 Servings (34 meatballs)
Ingredients: 1 tsp. Beef and Bacon Cocktail MeatballsGOYA® Adobo Light All-Purpose Seasoning with Pepper; 1 Beef and Bacon Cocktail Meatballslarge egg; ⅓ cup Beef and Bacon Cocktail Meatballscilantro (stems and leaves), finely chopped; 1 jar Salsa Pico de Gallo – MildGOYA® Salsa Pico de Gallo – Mild; ⅓ cup Beef and Bacon Cocktail Meatballswater; 1½ lbs. Beef and Bacon Cocktail Meatballslean ground beef; 4 Beef and Bacon Cocktail Meatballspre-cooked bacon, finely chopped; ⅔ cup Cracker MealGOYA® Galleta Molida (cracker crumbs); 3 tbsp. Beef and Bacon Cocktail Meatballsgrated Parmesan cheese; ½ cup KetchupGOYA® Ketchup; ½ cup Premium Guava JellyGOYA® Guava Jelly; Beef and Bacon Cocktail MeatballsChopped cilantro for garnish

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These mouthwatering meatballs made with beef, chopped bacon and GOYA® <a title="Pico de Gallo Salsa Mild" href="https://goya.com/en/products/mild-pico-de-gallo-salsa" data-id="8232">Pico de Gallo Salsa</a> are simmered with a sweet and tangy sauce combining more pico de gallo, ketchup and guava jelly. This twist on a classic is guaranteed to be a hit at your next gathering!

Total Time

65m

Prep Time:25m

Yields:8 Servings (34 meatballs)

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Ingredients

1 tsp.

GOYA® <a data-id="8310" href="umb://document/c8ce81eb93964588990d4155a923121a" title="Adobo Light with Pepper">Adobo Light All-Purpose Seasoning with Pepper</a>

large egg

⅓ cup

cilantro (stems and leaves), finely chopped

1 jar
(17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild

⅓ cup

water

1½ lbs.

lean ground beef

pre-cooked bacon, finely chopped

⅔ cup

GOYA® Cracker Meal (cracker crumbs)

3 tbsp.

grated Parmesan cheese

½ cup

GOYA® Ketchup

½ cup

GOYA® Premium Guava Jelly

Chopped cilantro for garnish

Directions

Kitchen View

Step 1

Preheat oven to 400° F. Line rimmed baking sheet with foil.

Step 2

Combine Adobo, egg, cilantro, 1/3 cup Pico de Gallo Salsa and water in large bowl. Add beef, bacon, cracker crumbs and Parmesan. Mix together until combined. Form mixture into 1” meatballs (about 1 tablespoon each), and place on baking sheet.

Step 3

<div id="directions"> Bake until cooked through and juices run clear, about 20 minutes. Meanwhile, combine remaining Pico de Gallo Salsa, ketchup and guava jelly in large deep skillet or Dutch oven. Bring to a simmer over medium heat, stirring until jelly dissolves. Add meatballs and spread in single layer. Simmer uncovered for 15 minutes. Sprinkle with chopped cilantro and serve hot with sauce. </div>

Can be made ahead and kept refrigerated, for up to 5 days in advance.

Products in this Recipe

Salsa Pico de Gallo – Mild

Cracker Meal

Ketchup

Premium Guava Jelly

Can be made ahead and kept refrigerated, for up to 5 days in advance.

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