Albondigas Recipe

l pound lean ground beef
1/2 pound chorizo, casings removed
1 cup fresh bread crumbs
1 egg, beaten
1 tablespoon dried parsley
6 cloves garlic, crushed, divided
1 tablespoon dried mint leaves, crushed
2 1/2 teaspoons salt, divided
Flour
4 tablespoons olive oil
1 medium bell pepper, diced
3 medium onions, diced
6 cups hot water
4 beef bouillon cubes
1 (20 oz.) can whole tomatoes, chopped, with juice
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon dried oregano

Break up ground beef and chorizo. In large bowl, combine beef, chorizo, bread crumbs, egg, parsley, 3 cloves crushed garlic, mint and one teaspoon salt. Combine well. Form into 1 1/2-inch balls. Roll in flour. In Dutch oven or heavy pot, heat oil and brown meatballs on all sides. Remove browned meatballs and set aside. Add bell pepper, onions and remaining crushed garlic to pan. Saute until limp. Add remaining ingredients, including 1-1/2 teaspoons salt. Bring to boil; lower heat and simmer 20 minutes. Return meatballs to pan; cover and simmer 45 minutes to one hour.