Albondigas -- South-of-the-border Meatballs               

 tags (edit): @Vogel @Tried Appetizer Easy  

 

When the albondigas bake, they leave a little custard-like foot around the base of each meatball, which looks a bit weird. But when you take them off the baking sheet, they look fine.

Ingredients

2 pounds Ground Chuck 80% Lean
3 ea large Eggs Beaten
3 ea Jalapeno Peppers Stemmed And Diced Sm
1 ea large Yellow Onion Diced
1 ea large Red Bell Pepper Stemmed Seeded Diced Small
4 ea large Garlic Cloves Minced
1/2 cup Ketchup
3 tablespoon Worcestershire Sauce
2 teaspoon Sugar
1 1/2 teaspoon Kosher Salt


 

Instructions
 1. Preheat oven to 425.

2. In a large mixing bowl, combine all the ingredients and mix thoroughly by hand. Be careful not to overmix the meatballs, or they'll be tough.

3. Divide the mixture into balls the size of large walnuts, rolling them between the palms of your hands until firm and round.

4. 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.





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Yields: 60 Servings
     BEST AMERICAN RECIPES, 2001-2002, page 24

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