Yield: 60 meatballs
Albondigas are meatballs from south of the border. What a great, easy, and awesome party food—Grady once ate twenty-two of these at the CF Ranch Fourth of July party! and for a little variety, try substituting ground lamb, pork, or even chicken. You'll love them, we guarantee it.
2 pounds ground chuck, 20 percent fat content
3 eggs, beaten
1 large yellow onion, diced
1 large red bell pepper, stemmed, seeded, and diced
3 jalapeño peppers, stemmed, and diced
3 tablespoons Worcestershire sauce
4 large cloves garlic, minced
1/2 cup ketchup
2 teaspoons granulated sugar
1-1/2 teaspoons kosher salt, or to taste
Preheat the oven to 425 degrees F. In a large mixing bowl, combine all the ingredients and mix thoroughly by hand. Divide the mixture into 1-ounce balls (large walnut sized), 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.
Boot-Scootin' Beverages and
Tasty Vittles from the Wild West
By Grady Spears and Brigit L. Binns
Ten Speed Press, May 2000
144 pages, full color photos
Recipe reprinted by permission.
This page created July 2000
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