Beef and Bacon Cocktail Meatballs

By carvalhohm

Ingredients

• 1 tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper
• 1 large egg
• 1/3 cup cilantro (stems and leaves), finely chopped
• 1 jar (17.6 oz.) Mild Pico de Gallo Salsa
• 1/3 cup water
• 1 1/2 lbs. lean ground beef
• 4 slices pre-cooked bacon, finely chopped
• 2/3 cup cracker crumbs
• 3 tbsp. grated Parmesan cheese
• 1/2 cup Ketchup
• 1/2 cup Guava Jelly
• Chopped cilantro for garnish

Details

Servings 8
Adapted from goya.com

Preparation

Step 1

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

2. Combine Adobo, egg, cilantro, ⅓ 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.

3. 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.