Albondigas

Albondigas are a traditional Spanish meatball that is typically served in a tapas style, that is, as a small savoury appetizer. Around 3-4 spicy pork meatballs are lightly pan-fried and served with a rich tomato sauce in a compact bowl, normally with a side of bread to mop up any extra sauce, and of course, a glass of red wine. The dish originated in Andalucía, the southernmost region of Spain. The word, Albondigas, originates from the Arabic word ‘al-bunduq’ meaning hazelnut, or small round object, this is because it is said that the dish was brought over during the Islamic rule of Spain and of course, the meatballs were strictly made of beef, never pork. During the Spanish inquisition however, the Spanish Catholic Church forced the expulsion of Jews and Muslims from Spain through violence and strategic measures and during this time, Albondigas’ key ingredient was change to pork, excluding religious groups through cuisine. Meat, especially pork, has been a key component of the Spanish diet but also across the world. Italians famously eat meatballs (polpette) with tomato sauce atop a mountain of pasta, the Japanese eat meatballs (tsukune) barbecued and skewered on a stick and the Mexicans, derived from a Spanish cuisine make Albondigas using very similar ingredients and method, then stir them into a hot broth. Albondigas can easily be prepared and cooked in under 30 minutes and make a simple yet delicious appetiser, or can easily be thrown on top of pasta or potatoes to make a hearty meal!