Meatballs with Cuttlefish

Pork and beef meatballs with a cuttlefish, tomato, apple, and white wine sofregit.
beef
Catalan
fried
main dish
seafood
stew
traditional
Ingredients
Servings
6
Measurement units

Meats

  • 200 gground pork
  • 200 gground beef
  • 1 whole egg
  • 2-3 clovesgarlic
  • 2 pinchessalt
  • a few leavesparsley
  • 1 pinchblack pepper
  • bread crumb
  • milk
  • 2 tablespoonsbiscuit flour
  • oil
  • wheat flour for coating

For the sofregit

  • 200 gcuttlefish or squid
  • 250 mlfish stock
  • 1 medium onion
  • 2-3 tomatoes
  • 2-3 cloves of garlicgarlic
  • 1 apple
  • 1 green pepper
  • 1 squarechocolate
  • 1 glasswhite wine
  • 1 wineglassbrandy
  • pinchsalt, black pepper, and sweet paprika
Nutritional Information

Per serving

Calculated for 6 servings

Calories
464 kcal
Protein
23.6 g
Fat
14.9 g
Carbohydrates
41.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparing the meatballs

  1. Mince the garlic and parsley leaves.
  2. Mince the pork and beef, although it is preferable for the butcher to give them to you already minced and mixed.
  3. Place the ground meats, beaten egg, minced garlic and parsley, bread crumb soaked in milk, salt, and black pepper in a bowl, and mix everything well with your hands.
  4. If the mixture has too little consistency, add two tablespoons of biscuit flour.
  5. In any case, the mixture should not have a firm consistency.
  6. When everything is well mixed, form balls by rolling a portion of the mixture between the palms of your hands.
  7. Coat the balls in flour.
  8. Put oil in a frying pan and, when it is hot, lower the heat and fry the meatballs.
  9. Once fried, place the meatballs on a plate and set aside.

Sofregit and cooking

  1. Clean the cuttlefish or squid and cut it into rather small pieces. If using cuttlefish, you can reserve its liver, that is, the brown sauce, to add at the end of the sofregit, as it gives it a good flavor.
  2. Chop the onion and set aside.
  3. Chop the garlic and set aside.
  4. Chop the green pepper into very small pieces and set aside.
  5. Peel the tomatoes, remove the seeds, and chop them.
  6. Put oil in a casserole over low heat and sauté the onion and cuttlefish pieces for about 10 minutes.
  7. When the onion begins to turn translucent, add the peeled apple cut into small dice.
  8. Next, add the tomato pulp, chopped garlic, and chopped green pepper. Let it cook for another 30 minutes.
  9. When the sofregit has been cooking for 30 minutes, add the small glass of brandy and the square of chocolate.
  10. After 2 minutes, begin adding the fish stock little by little while it cooks for 10 minutes.
  11. Finally, add the white wine, salt, spices, and chopped parsley and, if you like, the cuttlefish liver. Let it cook over low heat for another 10 minutes.
  12. Optionally, you can serve the dish with potatoes cut into small dice; put them on to cook when you add the wine.
  13. Finally, add the meatballs and let everything cook together for another 10 minutes.
  14. Optionally, if adding peas, add them during the final minutes needed for them to cook; if they are tender tear peas, 5 minutes will be enough.
  15. In total, the cuttlefish will have cooked for 1h:10 minutes.
Recommendations & Tricks
  • Squid can replace cuttlefish, but it needs less cooking.
  • Keep the cuttlefish spleen for the end.
Original recipe
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    Meatballs with Cuttlefish | The Catalan Table