– Pork mince 3/4
– Beef mince 1/4
– 1 squid (or Cuttlefish if available)
– 1 or 2 eggs
– 1 large onion
– 1/2 litre white wine
– 1/2 red pepper
– A handfull or two of clams
– White flour
– Black peppr & salt
– Olive oil
– 1 lemon
and the rest…
Meatballs with Squid
I went to the butcher to get 200grms of quality pork mince and 100grms of beef mince; on the way home I’ve got a nice plump squid, four prawns and a generous handful of fresh clams from the friendly local fishmonger.
Once home, I mixed both minced meats, added one egg (or two, depends), black pepper, salt, a drip of extra virgin olive oil, finely chop garlic and parsely, juice of half a lemon and some natural* breadcrumbs, just a sprinkle.
Once is all well mixed, do some balls with the meat (hence the name) and coat with flour; tap to remove any exces.
While doing this, in a big pan, with a tablespoon (or two) of extra virgin olive oil, I slow fried the prawns, then added some of the left over chooped parsley and garlic and some salt; whait till they realese the orangey gooey juices. Then, put them aside.
On the same pan, add more oil and the fry the flour coated meatballs; once they are golden and sealed, set aside.
On the, yes you guess it, the same pan again, grate a large onion and slowly fry til ‘translucid’ and browned; you can add a drop of honey to caramelise it… Optionally you can add a couple of tablespoons of previously made tomato sauce, if you have some. At the same time, clean and chop the squid and half a red pepper and cook with the onion.
And now, the ensemble! On the pan, put back the meatballs and add 1/2 bottle of white wine; heat it up and let the alcohol to evaporate. You can add also a small handfull of peas. Then add a little of broth / water / etc just to cover the meatballs and let it slow cook for 15 minutes. Towards the end, add the prawns and clams, just in time for these to open.
Let it rest for 20 minutes and serve. It can be served with bread, white rice or pasta.
*(Be aware that the supermarket breadcrumbs are mixed with artificial substances for easy baking; I advise always to use natrual breadcrumbs, easy to find on Turkish bakeries or Polish shops)