Meatballs with cuttlefish (sea and mountain dish)

Sea and mountain dishes are typical dishes that combine the concept of typical mountain ingredients (generally meat that can range from sausage to game meat) with typical sea ingredients, generally fish or shellfish.

Today we have prepared some meatballs made with minced garlic, bread and almonds and we have combined them with some prawns, cooking everything together so that the flavors are unified in the BRA Terra saucepan.

Ingredients

For 4 people:

For the meatballs:

  • 800 g minced meat (1/2 beef and 1/2 pork)
  • Crumbs of bread soaked in milk (not bathed) + salt
  • 1 egg
  • 2 garlic
  • 1 sprig of parsley
  • 2 fresh cuttlefish, cleaned and sliced
  • flour to coat the meatballs
  • 1 large onion
  • 1 ripe tomato
  • 125 ml of red wine
  • 500 ml of fish broth

To make a “bouquet garni”:

  • 1 carrot
  • 1 piece of celery
  • parsley
  • laurel
  • thyme

For the bite:

  • 12 toasted almonds
  • 1 small slice of fried bread
  • 1 raw garlic clove

Elaboration

  1. Put the breadcrumbs in a large bowl with a little milk, enough to soak but not float in the liquid. Let it absorb and add the egg, garlic and parsley, mixing lightly until everything is well integrated.
  2. We mix the meats with the previous mixture, season with salt and pepper and make the shape of meatballs the size of a walnut. Flour and fry in a pan with plenty of oil until they are well browned on the outside. We booked.
  3. Peel and dice the onion and fry in the same oil as the meatballs. When it has lightly browned, add the grated tomato. Let cook well.
  4. Pour the red wine and add a splash of fish broth.
  5. Add the cut cuttlefish and let it cook for a while. Add the reserved meatballs and cover everything with the rest of the fish broth.
  6. We make the picada in a mortar with the garlic, the slice of bread and the almonds.
  7. Let cook over low heat for about 10 minutes. Prick the cuttlefish with a fork to check that it is soft.
  8. Add the minced meatballs and cook for 1 or 2 more minutes. Let rest off the heat for another 10 minutes and serve the dish accompanied by rice or mashed potatoes.

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