Small meatballs, prepared in the Mexican, Spanish, or South American way.
- The agreeable garlicky, parsley-flecked lamb and pork albondigas (meat balls) were let down by a sharp tomato sauce, dominated by dried herbs, possibly oregano.
- Then it's home again, and time to relive the magic of the tapas bar with albondigas in a stew of tomatoes and onions with chickpeas, and a bottle of Rioja.
- And I'll let you in on a little secret: Without cumin, it's not albondigas.
Spanish, from Arabic al-bunduq 'hazel nut'.
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