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Cuttlefish meatballs in sauce

Preparation Method

The cuttlefish meatballs in sauce represent a very good recipe. First, peel the shrimps and prepare a broth with the heads, shells and water. This will then be used for the preparation of the sauce.

Once shelled, cut the prawns and squid into small pieces. Season with salt and pepper, add the breadcrumbs previously soaked in milk, the chopped garlic and parsley, the beaten egg and the breadcrumbs. Be careful not to overdo the breadcrumbs because there is a risk that the meatballs will become hard and dry.

Knead very well and take portions to make meatballs and roll them in flour.

Put a frying pan with olive oil on the stove. Fry the meatballs, place them on a plate on absorbent paper and set aside.

Put a pot or saucepan with some of the oil used for frying the meatballs on the stove. Add the finely chopped onion. When the onion is tender and golden, add a little ground black pepper, the white wine, a little salt, some food colouring and a glass of water.

Let the sauce reduce a little and add the meatballs, cover the pan and over moderate heat in about 25-30 minutes the meatballs and sauce will be ready, then turn off the heat and they are ready to eat and enjoy.

Are you ready to eat your cuttlefish meatballs in sauce?



  • 400 grams of cleaned cuttlefish
  • 200 g of prawns
  • 50 g of breadcrumbs
  • 70 ml milk
  • Breadcrumbs
  • 3 cloves of garlic
  • 80 ml of white wine
  • Parsley
  • 1 onion
  • Ground black pepper
  • 1 egg
  • Food colouring
  • Olive oil
  • Salt
  • Flour to coat the meatballs with flour
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