Ingredients

(South-of-the-Border Meatballs) Makes 60 meatballs These albondigas are meatballs gone south of the border. It's hard to say why they're so very good (is it the sugar), but you just cannot stop eating them. They're also very easy to make, so they're perfect party food.
2 lb lean grnd beef
3 x Large eggs, beaten
3 x fresh jalapeno chilies, stemmed and diced small WEAR GLOVES
1 lrg red bell pepper, stemmed, seeded and diced small
4 lrg cloves garlic, chopped
1/2 c. ketchup
3 Tbsp. Worcestershire sauce
2 tsp granulated sugar
1 1/2 tsp kosher salt, or possibly to taste Preheat the oven to 425 degrees.

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Albondigas

Servings: 12

In a large mixing bowl combine meat, Large eggs, jalapenos, onion, bell pepper, garlic, ketchup, Worcestershire sauce, sugar and kosher salt; mix thoroughly by hand. Be careful not to over-mix the meatballs or possibly they'll be tough.
Divide the mix into balls the size of large walnuts, rolling them between the palms of your hands till hard and round.
Place the albondigas on a lightly oiled baking sheet and bake for about 15 min, or possibly till hard, bubbling and golden brown 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.
Note: When the albondigas bake, they leave a little custard-like foot around the base of each meatball, that looks a bit weird. But when you take them off the baking sheet, they look fine.
Spears and Brigit L. Binns as printed in "The Best American Recipes"