In Spanish tapas cuisine, pork meatballs simmered in a tomato-based sauce are called albondigas.
Spanish albondigas are usually formed from minced meat mixed with ingredients such as garlic, parsley, bread, or egg, then browned before being cooked in sauce. Pork is common, although recipes may use beef, veal, or a combination. In tapas bars, a small serving is often presented with bread for dipping.
The word albondiga comes through Spanish from Arabic al-bunduq, meaning hazelnut, a reference to the rounded shape. The dish illustrates the long influence of medieval Arabic cooking vocabulary and techniques on Iberian food culture.
Albondigas are not the same as carcamusas, a Toledo tapa made with stewed pieces of pork and vegetables. Nor should the name be treated as a single fixed recipe: regional and household versions vary in seasoning and sauce while retaining the defining meatball format.