Talk:Albóndigas II/@comment-217.39.62.196-20100823124235

Ive eaten albondigas in Spain many times and in different regions. All different, as it is with all food and receipes. The ones I liked the best were in Sevilla where they add tumeric and a little coriander with no flour thickening in the sauce. the liquid is reduced to give a flavourful sauce.