Tag Archives: Albondigas

Albóndigas Claras (“Pale” Meatballs)

Pork has been a fundamental part of Andalucian cuisine for over six centuries, and it gained even greater significance during times of religious intolerance. When Jewish and Arabic people were expelled from Spain, Christians aimed to cultivate a cuisine that would be deemed offensive to the “infidels” who chose to stay. Fortunately, we now live in more tolerant times, and we can appreciate our culinary heritage with a clear conscience.

Albóndigas provide a quick and practical way to use up leftover family joint. Today, we can simply request minced pork from our local butcher, but in Andalucia’s recent past, before refrigeration and when religious observation forbade meat consumption on certain days, there had to be an efficient way of cooking up the last of the leg of pork – and albóndigas were the perfect solution!

Continue reading Albóndigas Claras (“Pale” Meatballs)

Albondigas – Spanish Meatballs in Tomato Sauce – Classic Recipe

Albondigas can be found in almost every tapas bar in Ronda (and Spain) throughout the year, and are typically served piping hot, but cool down remarkably quickly outside of the pot. Albondigas – Spanish Meatballs in Tomato Sauce are available in almost all bars and they will have their own slightly different recipe.

Generally there are two types of sauce the meatballs are cooked in, the rich red tomato sauce, and the gravy style pale garlic sauce albondigas claras. It is important to realise that the words ‘tomato sauce’ do not do justice to the flavour of the sauce, this is not “ketchup”, it is a delicious tomato and olive oil based sauce that is quite unique to this recipe.

Continue reading Albondigas – Spanish Meatballs in Tomato Sauce – Classic Recipe