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 napkin-lined plate.
Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.