Albondigas (Mexican Meat Balls)

2 lbs ground chuck
1 large red bell pepper
3 eggs, beaten
3 jalapeño peppers, diced, seeds and veins removed
3 Tbs Worcestershire Sauce
1 large yellow onion, diced
1/2 cup ketchup
4 large cloves minced garlic
1-1/2 tsp kosher salt
2 tsp sugar

Preheat oven to 425°F. Spray baking pans with non-stick spray or line with parchment paper.

Combine all ingredients and mix thoroughly by hand. Form walnut-size balls, rolling in hands until firm and round. Place on prepared baking sheets.

Bake 15 minutes or until firm and hot. Drain well. Serve warm or hot with salsa, or use in soup for Sopa del Albondigas.

Yields 60 meatballs.