Method

Meatballs: Combine all the meatball ingredients, except the oil, and mix with your hands to combine well. Without pressing too hard, roll into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and   keep warm.

Sauce: Put oil into the same pan you used to cook the meatballs, then stir in the onion and garlic.  Cook over medium heat until soft, but not brown. Add the remaining sauce ingredients and bring to a boil. When boiling, immediately reduce heat reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.

Tortilla cups : Pour oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it cook on the surface of the oil for a couple of seconds. Press the center into the oil with a soup ladle to form a bowl-like indentation, and fry until crisp. Remove by putting a spatula underneath and picking it up from the bottom.  Let oil drain off spatula, then set on paper towels to drain. 

To serve, shred a little lettuce by hand and line the cups with them.  Put albondigas on the lettuce and top with sauce.

Remaining sauce can be served in a sauceboat on the side.

Contributor: pat ciesla

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