Meatballs: 1 large onion, chopped fine 1 large green bell pepper, chopped fine 1/4 cup plus 2 tablespoons olive oil 2 pounds ground beef (not lean) 1/2 pound ground pork (not lean) 2/3 cup fine dry bread crumbs 2 1/2 teaspoons salt 1/4 teaspoon freshly grated nutmeg 1/4 cup minced fresh parsley leaves Sauce: 4 large garlic cloves, minced 1 tablespoon olive oil 1 (33 1/2-ounce) can whole tomatoes, including juice 3/4 teaspoon dried oregano, crumbled In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened. Cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl. Sauce: In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes. Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead. Let it cool uncovered and chill covered. reheat meatballs before serving. I know this is alot, but i have to make a video in spanish for my class, so i need to make sure everything i say is perfect Gracias!

Meatballs: = Albóndigas 1 large onion, chopped fine = I cebolla grande, finamente picada 1 large green bell pepper, chopped fine = 1 chile pimiento, finamente picado 1/4 cup plus 2 tablespoons olive oil = 1/4 taza mas 2 cucharadas de aceite de oliva 2 pounds ground beef (not lean) = libras de carne molida (de res (no magra) 1/2 pound ground pork (not lean) =1/2 libra carne molida de puerco (no magra) 2/3 cup fine dry bread crumbs = 2/3 taza migajas secas de pan 2 1/2 teaspoons salt = 2 1/2 cucharaditas de sal 1/4 teaspoon freshly grated nutmeg= 1/4 cuharadita de nuez moscada fresca, rallada 1/4 cup minced fresh parsley leaves= 1/4 taza de perejil fresco, finamente picado Sauce: = Salsa 4 large garlic cloves, minced= 4 dientes de ajo, finamente picados 1 tablespoon olive oil= 1 cucharada aceite oliva 1 (33 1/2-ounce) can whole tomatoes, including juice= 1 (33 1/2 onzas) lata de jitomates enteros, incluyendo jugo 3/4 teaspoon dried oregano, crumbled= 3/4 cucharadita de orégano seco, desmoronado En un sartén de 9 pulgadas (de preferencia de hierro forjado) guisar la cebolla y el pimiento en 2 cucharadas de aceite de oliva a fuego bajo, meneando a ratos, hasta que ablande. Enfriar la mezcla. En un plato hondo grande, combinar la mezcla de cebolla, la carne molida, migajas de pan, sal, nuez moscada y perejil. Hacer bolitas de una cucharada rasa (aprox. 90). En el sartén, calentar 1 cucharada de aceite de oliva a fuego alto pero sin que humeé y dorar las albóndigas en grupos (de a 16 a la vez), -sacudiendo sartén a menudo para que las albóndigas mantengan su forma- y añadir las 3 cucharadas de aceite según sea necesario. Transferir las albóndigas con cucharón perforado a plato hondo. Salsa: En una cazuela (de por lo menos 6 cuartos), cocinar el ajo en aceite a fuego bajo, meneando hasta fragante, aprox. 15 segundos. Añadir jitomates con el jugo y orégano y hervir a fuego lento, despedazando los jitomates. Añadir albóndigas y hervir a fuego lento, tapado, meneando ocasionalmente por 25 minutos o hasta que las albóndigas estén blandas y la salsa haya espesado. Con cucharón perforado, transferir las albóndigas a plato de servir calentado. Si la salsa no está espesa , hervir despacio, meneando frecuentemente, hasta que espese a consistencia deseada. Sazonar la salsa con sal y pimienta y vertir sobre las albóndigas. Las albóndigas y la salsa pueden prepararse con dos días de anticipación. Dejar enfriar sin tapar y enfriar tapado. Recalentar las albóndigas antes de servir.

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