When made and served for tapas, these bite-sized Spanish meatballs are often served from a cazuela (Spanish-style baking dish) swimming in a flavorful saffron-infused sauce. Our goal was to recreate this dish for the American table.
Albóndigas translate simply as meatballs and feature in many traditional Spanish dishes. The basics are very similar to Italian meatballs—a combination of ground meat (we like beef and pork), along with egg yolk (for richness and structure)...