Pork and Pumpkin Meatballs in Guava Criollo Sauce with Coconut Lime Rice

Name: Pork and Pumpkin Meatballs in Guava Criollo Sauce with Coconut Lime Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.1 lb ground pork; 1 1/2 cups grated Puerto Rican pumpkin; 4 cloves garlic, minced; 1/2 cup culantro, chopped; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 large egg; 3 tbsp rice flour; 3 tbsp olive oil; 1 1/4 cups yellow onion, diced; 3/4 cup green bell pepper, diced; 1/2 cup sweet peppers, chopped; 2 tbsp tomato paste; 2/3 cup guava puree; 1 1/2 cups chicken broth; 1 tbsp apple cider vinegar; 1 leaf bay leaf; 1 1/4 cups jasmine or long-grain rice; 1 cup coconut milk; 3/4 cup water; 1 tsp lime zest; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped

An original Puerto Rican recipe featuring juicy pork and pumpkin meatballs in a guava criollo sauce with sofrito and sweet peppers, served over fragrant coconut lime rice. It balances savory, sweet, and aromatic notes in a distinctly Boricua style.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

500 g ground pork (for the meatballs)
180 g grated Puerto Rican pumpkin (well escurrida)
12 g garlic, minced (divided entre meatballs, sauce and arroz)
16 g culantro, chopped (divided)
2 g dried oregano (for the meatballs)
1 g ground cumin (for the meatballs)
8 g salt (divided or to taste)
2 g black pepper (divided)
50 g egg (for ligar the meatballs)
24 g rice flour (for ligar the meatballs)
45 ml olive oil (divided)
180 g yellow onion, diced (divided)
90 g green bell pepper, diced (for the sauce)
60 g sweet peppers, chopped (for the sauce)
30 g tomato paste (for the sauce)
160 g guava puree (without semillas if possible)
360 ml chicken broth (for the sauce)
15 ml apple cider vinegar (for the sauce)
1 unit bay leaf (for the sauce)
240 g jasmine or long-grain rice (enjuagado)
240 ml coconut milk (for the arroz)
180 ml water (for the arroz)
2 g lime zest (for the arroz)
15 ml lime juice (for the arroz)
8 g fresh cilantro, chopped (for terminar)

Nutrition facts

per serving

615 kcal

Calories

25 g

Protein

48 g

Carbs

34 g

Fat

4 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Eggs

Instructions

1
1. Preheat the oven to 400°F (200°C). Line a baking tray or lightly grease it with some of the olive oil.
2
2. In a large bowl, combine the ground pork, grated and squeezed pumpkin, half of the minced garlic, half of the chopped culantro, dried oregano, ground cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, the egg, and rice flour. Mix until combined without overworking.
3
3. Shape into 16 even meatballs and place them on the tray. Brush or drizzle with 1 tablespoon olive oil. Bake for 18 to 20 minutes at 400°F (200°C), until firm and cooked through.
4
4. While the meatballs bake, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add half of the diced onion, the green bell pepper, sweet peppers, and the remaining garlic. Cook for 5 to 6 minutes until the vegetables are softened.
5
5. Stir in the tomato paste and cook for 1 minute. Add the guava puree, chicken broth, apple cider vinegar, bay leaf, the remaining culantro, 1/4 teaspoon salt, and the rest of the black pepper. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
6
6. When the meatballs come out of the oven, transfer them to the skillet with the guava criollo sauce. Cook everything together over low heat for 5 to 7 minutes so the meatballs absorb the sauce. Remove the bay leaf.
7
7. For the rice, heat the remaining 1 tablespoon olive oil in a medium pot over medium heat. Add the rest of the onion and cook for 2 to 3 minutes. Add the rice and stir for 1 minute to lightly toast it.
8
8. Pour in the coconut milk, water, 1/4 teaspoon salt, and lime zest. Once it reaches a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes, until the rice is tender and the liquid is absorbed.
9
9. Turn off the heat and let the rice rest, covered, for 5 minutes. Then add the lime juice and fluff with a fork.
10
10. Serve the coconut lime rice as a base, top with the meatballs and plenty of sauce, and finish with chopped fresh cilantro.

Chef tips

Squeeze the grated pumpkin well so the meatballs keep a good texture. If you prefer a smoother sauce, blend the guava puree with the broth before adding it to the skillet.

Substitutions

You can substitute the pumpkin with grated butternut squash. Culantro can be replaced with more cilantro, though the flavor will be less traditional. If you do not have rice flour, use a smaller amount of cornstarch.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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