Ingredients with Measurements:
- 1 lb. cuttlefish, cleaned and chopped
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp. lemon juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the cuttlefish until finely chopped.
2. In a mixing bowl, combine the chopped cuttlefish, breadcrumbs, parsley, onion, garlic, egg, salt, and pepper. Mix well.
3. Form the mixture into meatballs, about 1 1/2 inches in diameter.
4. Preheat the grill or grill pan to medium-high heat.
5. Brush the meatballs with olive oil and place them on the grill or grill pan.
6. Grill the meatballs for 3-4 minutes on each side, or until cooked through.
7. In a small bowl, whisk together the mayonnaise, garlic, lemon juice, salt, and pepper to make the garlic aioli.
8. Serve the grilled cuttlefish meatballs with the garlic aioli on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes about 12 meatballs, serves 4-6 people
Nutritional information:
- Calories per serving: 280
- Fat: 21g
- Carbohydrates: 11g
- Protein: 11g
Substitutions for ingredients:
- Squid or octopus can be used instead of cuttlefish.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Cilantro can be used instead of parsley.
Variations:
- Add chopped chili peppers or red pepper flakes for a spicy kick.
- Substitute the garlic aioli with a tomato-based sauce for a different flavor.
Tips and tricks:
- Make sure the cuttlefish is finely chopped in the food processor to ensure the meatballs hold together.
- Brushing the meatballs with olive oil before grilling helps prevent sticking.
- Serve the meatballs with lemon wedges for extra flavor.
Storage instructions:
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs in the microwave or oven until heated through.
Presentation ideas:
- Serve the meatballs on a platter with the garlic aioli on the side.
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Caesar salad
Troubleshooting advice:
- If the meatballs are falling apart on the grill, try adding more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the cuttlefish is fully cooked before serving.
- Store leftovers in the refrigerator and discard after 3 days.
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 garlic aioli adds a creamy, garlicky flavor to the dish.
Serving suggestions:
- Serve the meatballs as an appetizer or main dish.
- Pair with a glass of white wine or a light beer.
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