Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut onion and half from tip to root. Remove the outside skin. Slice the onion from tip to root, making incisions very close together almost all of the way to the end, but leaving the root end intact. Turn the onion and cut across the incisions to Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion finely.

Cut the green pepper in half, and remove the seeds, stem, and inner pith. Cut the pepper into thin strips, and then Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the pepper very finely.

Remove the parsley leaves from the stem, and chop the parsley very finely.

Measure out the olive oil, beef, pork, breadcrumbs, nutmeg, paprika, and salt separately.

Heat the large frying pan over medium heat, and add half of the olive oil. Gently cook the onion and bell pepper until softened, about 4 minutes.

In a large bowl combine the onion and bell pepper with the ground meat, breadcrumbs, nutmeg, paprika, parsley and salt.

Form the albondigas into small balls about 1 tablespoon of meat.

Reheat the large frying pan and add the rest of the oil. Fry the albondigas, turning them while cooking to brown all sides. Cook until browned on all sides. Add desired sauce, and simmer until the internal temperature of the meatballs reaches 160°F.