nationwide · Spain
Albóndigas
Albóndigas are Spanish meatballs, usually pork or beef, simmered in tomato sauce, almond-thickened salsa, or wine. A staple of tapas bars and home kitchens alike, they arrive sizzling in clay dishes with bread for the sauce.
Approximate, per 1 tapa cazuela (~200g, 4-5 meatballs). Values vary by recipe and portion.
Where it comes from
Spanish meatballs of pork and beef simmered in a sauce, most often a tomato sofrito or an almond-and-saffron salsa. Introduced through Moorish cooking (the name comes from the Arabic al-bunduqa, 'the little ball'), they became a thrifty way to stretch minced meat and a fixture of home kitchens and tapas bars. They are served hot in their sauce with bread or fried potatoes.
Where to eat Albóndigas
0 restaurants worldwide serve it.
Cook it yourself
- Albóndigas en Salsa — Spanish meatballs in tomato sauce
Tapas-bar meatballs simmered in a gentle tomato-wine sauce. Soft, not dense: the trick is the panade (bread soaked in milk) and a calm simmer.