Albóndigas

Albóndigas are meatballs popular in Spanish, Latin American, and Filipino cuisine. The word "albóndigas" is derived from the Arabic "al-bunduq," meaning "the hazelnut," referring to their small size. The basic preparation involves grinding meat, typically beef, pork, or a mixture, which is then seasoned with ingredients like onion, garlic, herbs, and spices. This mixture is formed into small balls, often about the size of a walnut or a bit larger.

Albóndigas can be cooked in various ways. They are frequently simmered in a sauce, which can range from a simple tomato-based sauce to a more complex broth with vegetables and spices. Some recipes include breadcrumbs or soaked bread as a binder, while others rely on eggs. In Spain, albóndigas are often served as tapas or as a main course. Latin American variations can be found in countries like Mexico, where they are traditionally prepared in a flavorful broth with rice and vegetables, known as sopa de albóndigas. In the Philippines, albóndigas are also a common dish, often prepared with a savory broth. The preparation and accompaniments can vary significantly by region and family tradition.