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Meatballs with Cuttlefish and Peas

Meat and cuttlefish make such a lovely pair. Around here, we've always mixed land and sea on the same plate — it's pure Mediterranean tradition, the kind of cooking that's been passed down through generations in coastal towns like mine. The secret to this dish is the picada we'll add at the end. That's what really brings everything together. Ingredients for 4 people for the meatballs. 750g uncleaned cuttlefish, save 3 ink sacs from the cuttlefish. 2 onions, chopped. 1/2 leek, sliced. 1 carrot, diced. 3 garlic cloves, finely chopped. 1/2 liter fish stock here . 1/2 liter chicken broth. 50ml dry white wine. olive oil and salt. 400g peas, lightly boiled.  For the meatballs 600g ground meat, veal and pork mixed. 1 whole egg. 150g bread crumb (soft inside part of bread). milk to soak the bread. salt and pepper. flour for coating. For the picada 2 small slices of bread, toasted. 20 toasted almonds. 2 tablespoons tomato sofregit. P...

Meatballs with Cuttlefish and Peas


Meat and cuttlefish make such a lovely pair. Around here, we've always mixed land and sea on the same plate — it's pure Mediterranean tradition, the kind of cooking that's been passed down through generations in coastal towns like mine.
The secret to this dish is the picada we'll add at the end. That's what really brings everything together.

Ingredients

for 4 people
  • for the meatballs.
  • 750g uncleaned cuttlefish, save 3 ink sacs from the cuttlefish.
  • 2 onions, chopped.
  • 1/2 leek, sliced.
  • 1 carrot, diced.
  • 3 garlic cloves, finely chopped.
  • 1/2 liter fish stock here.
  • 1/2 liter chicken broth.
  • 50ml dry white wine.
  • olive oil and salt.
  • 400g peas, lightly boiled.

 For the meatballs

  • 600g ground meat, veal and pork mixed.
  • 1 whole egg.
  • 150g bread crumb (soft inside part of bread).
  • milk to soak the bread.
  • salt and pepper.
  • flour for coating.

For the picada

  • 2 small slices of bread, toasted.
  • 20 toasted almonds.
  • 2 tablespoons tomato sofregit.

Preparation

  1. In a bowl, combine the ground meat, egg, and bread crumb that you've soaked in milk and squeezed out. Season with salt and pepper, then work it all together with your hands. Let it rest for a few hours in the fridge.
  2. Shape the mixture into balls with your hands — not too big, mind you. Roll them in flour and fry in a pan with plenty of hot oil. Once they're golden all over, lift them out and set them on paper towels to drain.
  3. In the same oil, fry the cuttlefish that you've cut into chunks. Set it aside with the meatballs.
  4. Keep using that same oil (add a bit more if needed), and fry the garlic, onion, leek, carrot, and those three ink sacs. Pour in the white wine and let it bubble away until it's reduced.
  5. Make the picada by grinding together the toasted bread and almonds, then loosen it with a bit of broth. Stir this into the vegetables along with the rest of the stock — both the fish and the chicken.
  6. Let everything simmer for 30 to 35 minutes, then strain it through a fine sieve. Place the meatballs and cuttlefish in a baking dish, pour the sauce over top, and bake for half an hour at 200°C. Add the peas during the last 5 minutes.

Notes

It's worth making your own meatballs for this one. Just ask your butcher to grind the meat for you, and you'll see how simple it is to put them together at home.
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