Albondigas Appetizers

Albondigas are tasty meatballs from South of the Rio Grande. These little gems make a perfect party appetizer, or tailgate nibbly thing. Feel free to change the meat and use ground pork or lamb.
  • 2 pounds ground chuck (20% fat)
  • 3 eggs, beaten
  • 1 large yellow onion, diced
  • 1 large red bell pepper, seeded and diced
  • 3 jalapeño peppers, seeded and diced
  • 3 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • ½ cup ketchup
  • 2 teaspoons sugar
  • 1 ½ kosher salt, or to taste
  1. Preheat pven to 425°.
  2. In a large mixing bowl, combine all of the ingredients and mix thoroughly by hand.
  3. From the mixture, roll out small balls, about the size of large walnuts or one ounce. Pat them until they are firm!
  4. Place on a lightly oiled baking sheet. Bake for about 15 minutes, or until the albondigas are firm, bubbling and golden on the bottom.
  5. Serve on a napkin-lined plate.
  6. Makes 60 meatballs.

Note: Run the onion and bell pepper through a food processor to get a very small dice.

Ready in: 30 Min

Kitchen tools you'll need for Albondigas Appetizers:
Food Processors, Mixing Bowls, Baking Sheet

Recipe editor Patricia Mitchell