Beef and Bacon Cocktail Meatballs

Beef and Bacon Cocktail Meatballs
Beef and Bacon Cocktail Meatballs

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Prep time


Total time

1h 5m



Servings (34 meatballs)

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La Cocina Goya

These mouthwatering meatballs made with beef, chopped bacon and GOYA® Pico de Gallo Salsa 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!

  • Ingredients
  • Directions


large egg


cilantro (stems and leaves), finely chopped




lean ground beef


pre-cooked bacon, finely chopped 


GOYA® Galleta Molida (cracker crumbs)

3 tbsp.

grated Parmesan cheese

Chopped cilantro for garnish


Kitchen View

Step 1

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

Step 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.

Step 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.


Tip by La Cocina Goya

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

New from Goya

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