Albondigas (South-of-the-Border Meatballs)
2 pounds lean ground beef
3 eggs, beaten
3 fresh jalapeno chilies, stemmed and diced small (see note)
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced small
4 large cloves garlic, minced
1/2 cup ketchup
3 tablespoons Worcestershire sauce
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt, or to taste
Preheat the oven to 425° F.
In a large mixing bowl combine meat, eggs, jalapenos, onion, bell pepper,
garlic, ketchup, Worcestershire sauce, sugar and kosher salt; mix thoroughly by
hand. Be careful not to overmix the meatballs or they'll be tough.
Divide the mixture into balls the size of large walnuts, rolling them between
the palms of your hands until firm and round.
Place the albondigas on a lightly oiled baking sheet and bake for about 15
minutes, or until firm, bubbling and golden on the bottoms. Serve on a
Note: Wear gloves when handling fresh chilies; the oils can cause a burning
sensation on your skin.