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Meatballs with cuttlefish
Serves 6 Starters and mains
Ingredients
- 200g minced pork
- 200g minced beef
- 3 garlic cloves, 1 crushed and 2 finely sliced
- handful parsley, chopped
- handful thyme sprigs
- 75g fresh white breadcrumbs
- 1 egg
- olive oil, for frying
- plain flour, for dusting
- 1 large fresh cuttlefish (about 1kg), cleaned and cut into thin strips
- 2 onions, finely chopped
- 450g chopped tomatoes
- 250ml chicken stock
Method
Put the two lots of minced meat, crushed garlic, parsley, thyme, breadcrumbs and egg in a bowl. Season well and mix together then shape into small meatballs. Refrigerate for 30 minutes.
Heat a little olive oil in a pan. Dust the meatballs with flour. Fry for 8-10 minutes until golden- brown and nearly cooked through. Remove the meatballs from the pan and set aside.
Heat a little more oil over a high heat and fry the cuttlefish until browned all over. Remove with a slotted spoon and set aside. Add the onions to the pan and fry for 10 minutes before adding the sliced garlic and tomatoes. Cook for 10 minutes more then add the stock and return the cuttlefish to the pan.
Season well and simmer very gently for 1 hour or until very, very tender. Add the meatballs and simmer for a further 5-10 minutes until they are nice and hot. Serve straight away.
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