Instructions: 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 over-mix the meatballs or theyll 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.

Note: 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.

Spears and Brigit L. Binns as printed in "The Best American Recipes"

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