Albondigas, meatballs, are a traditional Spanish food commonly as a tapa. Most of us know what they are, however, where does the word come from? Linda’s theory is that the meat is ‘bonding’ but somehow that doesn’t add up- let’s deep dive into these little balls of meat.
Meatballs are binded pieces of meat, usually beef or pork, mixed with garlic, breadcrumbs, egg wash and onions. In Spain they tend to be accompanied with a sauce, most commonly tomato sauce, onion sauce or white wine sauce. It is one of the most popular tapas in Spain. However, they are a curious dish, as they are popular in many countries with different variations; Italy, Spain, Sweden and the Middle East.
Albondigas are not a modern delicacy, as they date back to the 9th century B.C. By Roman Times, they were a traditional dish and during the 7th century the Arab influence introduced them to the Peninsula Iberica (what is now Spain and Portugal). This is when our favourite word ‘albondiga’ was born- in Arabic ‘al-banduqa’ means ‘ball’, referencing its shape.
In the 13th and 14th century, we have found traces of recipes for ‘albunduq’ (arabic) which are very similar to the ones we still have the luck to enjoy today.
They have survived through time, not only due to its taste but also due to its versatility, ease and price- they tend to be quite economic.
We have the Arab influence to thank for this delicious dish and name, however in our minds we can continue imagining the meat is ‘bonding’. Meatballs have evolved and travelled through history, charming all corners of the world, despite being just little balls of meat.
Watch us chat about our theories of the origin of the word on our recent episode of Good Morning Spain! Do you love albondigas as much as we do? Let us know!
I am going to take you back in time… to episode 31 of Good Morning Spain! Watch Chef Nick make albondigas con tomate (meatballs in tomato sauce) , an easy, quick recipe to try at home.
