Spanish Meatballs in a fragrant garlic tomato sauce
Albondigas are typically served as tapas in Spanish bars, although this dish can also be served over rice or with crusty bread as a late lunch or dinner.
The Spanish use a lot of pork in their cooking, something I am slowly getting used to.
These albondigas are half beef and half pork, and they turned out absolutely perfect. The sauce is fragrant and full of flavors. You can take away or add extra garlic depending on your family's taste buds. In our casa it's extra garlic all the time!
I tend to make the meatballs a bit smaller than a golf ball , so if you make yours bigger adjust the cooking time a little bit to accommodate cooking throughout.