Published on 29/04/12
20 minutes to prepare and 40 minutes to cook
A Spanish dish of meatballs which can be served as part of a tapas selection or as a lunch or main course I make this quite often and it really takes me back to that wee bar in Tarragona where I persauded the owner to give me the recipe.
It was hot very hot and we sat through the witching hour as we called it when all the bars and shops were shut for their siesta sipping wine and nibbling on snails and these albondigas .......
the meatballs are great served with salad and crostini.