Meatballs With Cuttlefish (mandonguilles Amb Sepia)
This recipe for Meatballs with Cuttlefish, known as Mandonguilles amb Sepia in Valencian cuisine, is a delicious and hearty dish that combines the flavors of tender meatballs and savory cuttlefish in a rich tomato sauce.
Ingredients
- 500g ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cuttlefish, cleaned and cut into small pieces
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 can (400g) crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup white wine
Instructions
- In a large bowl, combine the ground pork, onion, garlic, breadcrumbs, milk, egg, parsley, paprika, salt, and pepper. Mix until well combined, then shape the mixture into meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the cuttlefish and cook for 2-3 minutes until slightly golden. Remove the cuttlefish and set aside.
- Deglaze the skillet with white wine, then add the crushed tomatoes and chicken broth. Bring to a simmer.
- Return the meatballs and cuttlefish to the skillet. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Serve the meatballs with cuttlefish hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Large bowl
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the meatballs with cuttlefish over a bed of cooked rice or with crusty bread to soak up the delicious sauce.
Tips & tricks
For a shortcut, you can use pre-made meatballs and frozen cuttlefish to save time on preparation.
Cost
$20