Meatloaf with cuttlefish

Do not be lazy to prepare meatballs at home, choosing the type of meat and the condiments and accompaniments is a luxury for the senses, today we bring you a typical dish of Catalan cuisine, what is known as sea and mountain, which remains delicious and you will not stop preparing.

3-4 people

Difficulty: medium

Time: 50 minutes

Ingredients:

500 g minced pork

1 cuttlefish

2 eggs S

3 handfuls of breadcrumbs

4 tablespoons of crushed tomato

1 dessert spoon tomato concentrate

1 dessert spoon of ñora meat

300 ml of water or chicken broth

Wheat flour

1 garlic

1/2 onion

1 small piece of toast

Preparation:

A handful of almonds Fresh parsley Extra virgin olive oil Black pepper Salt Preparation: To prepare the meatballs, put the meat in a bowl and season it to taste, then add the eggs, chopped parsley and breadcrumbs, I recommend adding a couple of handfuls of breadcrumbs and mix and continue adding if you see that it needs it, we should not leave the meat very hard but we can form the meatballs without difficulty, I have added 3 handfuls. Form the meatballs and pass them through wheat flour.

We put a 28 cm Efficient Plus low saucepan and add a splash of extra virgin olive oil, enough to brown the meatballs, we are not going to cook them completely, we simply want them to brown on the outside. We are removing them to a bowl. We booked.

In the same oil where we browned the meatballs, lightly brown the minced garlic, then add the minced onion and lightly salt. Let it sauté over medium-high heat, then add the clean cuttlefish cut into small pieces. Cook for 15 minutes, stirring occasionally. Add the concentrated tomato, the ñora meat and the crushed tomato and fry for 10 minutes over a high heat, stirring from time to time, then add the meatballs and the water, mix well and cook for a further 20 minutes, stirring from time to time. .

Crush the toast, the almonds and a handful of parsley in a mortar and add them to the stew 5 minutes before it ends, mix well and you will see what a wonderful sauce it is.

This recipe is ideal accompanied by a lot of bread to dip and some chips.

Photos and recipe by MJ .

Comments 2

Isabel Busquets on

En Catalunya añadimos un trocito de chocolate negro en “la picada”final.Queda una salsa oscura y deliciosa!El pan para hacer las albóndigas,mejor seco y remojado en leche un tiempo antes de elaborarlas.Es un poco más de trabajo!

Mercedes on

Me encanta esta receta yo la hago bastante los niños se lo comen muy bien

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