Ingredients with Measurements:
- 1 lb cuttlefish, cleaned and chopped
- 1 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 egg
- Salt and pepper to taste
- Vegetable oil for frying
For the Lemon-Garlic Sauce:
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large skillet
Step-by-step instructions:
1. In a food processor, pulse the cuttlefish until finely chopped.
2. In a large bowl, mix together the chopped cuttlefish, breadcrumbs, milk, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and pepper until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter.
4. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the cuttlefish meatballs in batches until golden brown and cooked through, about 3-4 minutes per side.
6. Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. To make the Lemon-Garlic Sauce, heat the olive oil in a small saucepan over medium heat.
8. Add the minced garlic and cook for 1-2 minutes until fragrant.
9. Add the lemon juice, chopped parsley, salt, and pepper and stir to combine.
10. Serve the cuttlefish meatballs with the Lemon-Garlic Sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying the meatballs
- Medium heat for making the Lemon-Garlic Sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Fat: 20g
- Carbohydrates: 22g
- Protein: 22g
Substitutions for ingredients:
- Squid can be used instead of cuttlefish
- Panko breadcrumbs can be used instead of regular breadcrumbs
- Romano cheese can be used instead of Parmesan cheese
- Cilantro can be used instead of parsley
Variations:
- Add some chopped chili peppers to the Lemon-Garlic Sauce for a spicy kick
- Serve the meatballs with a side of marinara sauce instead of the Lemon-Garlic Sauce
- Make the meatballs larger and serve them as a main course with a side of pasta
Tips and tricks:
- Make sure the oil is hot enough before frying the meatballs to ensure they cook evenly and don't absorb too much oil
- Don't overcrowd the skillet when frying the meatballs to prevent them from sticking together
- Use a slotted spoon to remove the meatballs from the skillet to drain excess oil
Storage instructions:
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the meatballs in the oven at 350°F for 10-15 minutes until heated through
Presentation ideas:
- Serve the meatballs on a platter with the Lemon-Garlic Sauce in a small bowl in the center
- Garnish the meatballs with some chopped parsley or cilantro
Pairings:
- Serve the meatballs with a side of roasted vegetables, such as asparagus or broccoli
- Pair the meatballs with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Lemon and herb roasted potatoes
Troubleshooting advice:
- If the meatballs are falling apart when frying, add more breadcrumbs to the mixture to help bind it together
- If the meatballs are too dry, add more milk to the mixture to moisten it
Food safety advice:
- Make sure the cuttlefish is cleaned properly before using it in the recipe
- Use a food thermometer to ensure the meatballs reach an internal temperature of 165°F to ensure they are fully cooked
Food history:
- Cuttlefish is a type of cephalopod that is commonly found in the Mediterranean Sea and is a popular ingredient in Mediterranean cuisine
Flavor profiles:
- The cuttlefish meatballs have a mild, slightly sweet flavor with a slightly chewy texture
- The Lemon-Garlic Sauce adds a bright, tangy flavor with a hint of garlic
Serving suggestions:
- Serve the cuttlefish meatballs as an appetizer or as a main course with a side of pasta or vegetables
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