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"   I made pork albondigas for my son and his grandparents last night (my husband, too). The grandparents are a good audience; August, not always. He went to town on the flour tortillas I served with them, though. I thought these meatballs were good, tender and flavorful, and perhaps my first success with browning then braising meatballs.  The meatballs have grated zucchini, crushed tortilla chips, sliced scallions and chopped mint (apparently a classic flavor for these), and I felt sure that they&amp;#039;d never stay together. Even as I was browning them, they seemed to mush down in the pan, but I turned them with a spoon and soon had browned little globes. They never got that white-gray color inside, even after 10 minutes of braising, but, according to the USDA, pork may remain slightly pink and still be safe to eat as long as it reaches 160 degrees.  In addition to the albondigas, the web site has recipes for Swedish Meatballs and that good old cocktail-party classic, Sweet &amp;amp;amp; Sour Meatballs. Pork Albondigas Swedish Meatballs Sweet &amp;amp;amp; Sour Meatballs Do you have a favorite meatball recipe, or even a favorite brand of frozen or refrigerated meatballs? Let&amp;#039;s share our secrets in the comments. \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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