Catalan Meatballs

Albondigas con Manzanas y Setas

Preparation info
  • Serves

    8 to 10

    as a tapa
    • Difficulty


Appears in

By Anya von Bremzen

Published 2005

  • About

Meatballs, albóndigas, have been elevated to an art form in Spain, served at tapas bars in earthenware cazuelas, passed around at cocktail parties, and enjoyed at home. While I’m pretty addicted to the robust Madrid-style meatballs, I’d be the first to admit that the Catalans are the true albóndiga masters. Take these, for example. They are juicy and light, with the veal and pork mixture rendered extra special by the addition of apple