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 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup olive oil
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cup grated cucumber
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt and pepper to taste
Special Equipment Needed:
- Food processor
- Mixing bowl
- Baking sheet
- Skewers
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the cuttlefish until finely chopped.
3. In a mixing bowl, combine the chopped cuttlefish, breadcrumbs, parsley, onion, garlic, egg, salt, pepper, paprika, cumin, coriander, cinnamon, and nutmeg. Mix well.
4. Form the mixture into small meatballs, about 1 inch in diameter.
5. Place the meatballs on a baking sheet and brush with olive oil.
6. Bake for 20-25 minutes, or until golden brown.
7. While the meatballs are baking, prepare the tzatziki sauce. In a mixing bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well.
8. Thread the meatballs onto skewers and serve with the tzatziki sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 20 meatballs, serves 4-6 people
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 14g
- Protein: 18g
Substitutions for ingredients:
- Cuttlefish can be substituted with squid or octopus.
- Breadcrumbs can be substituted with panko or almond flour.
- Parsley can be substituted with cilantro or mint.
- Greek yogurt can be substituted with sour cream or labneh.
- Dill can be substituted with mint or basil.
Variations:
- Add chopped sun-dried tomatoes or olives to the meatball mixture for extra flavor.
- Serve the meatballs with a side of hummus or baba ganoush.
- Use the meatball mixture to make sliders or sandwiches.
Tips and Tricks:
- Make sure to finely chop the cuttlefish in the food processor to ensure the meatballs hold together.
- Wet your hands with water before forming the meatballs to prevent sticking.
- To make the meatballs ahead of time, refrigerate the uncooked meatballs for up to 24 hours before baking.
Storage Instructions:
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the meatballs on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the meatballs on a bed of greens or with a side of roasted vegetables.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs (parsley, dill, mint, or cilantro)
- Paprika
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light and refreshing salad, such as a Greek salad or tabbouleh.
Suggested Side Dishes:
- Roasted vegetables (zucchini, eggplant, or bell peppers)
- Rice pilaf
- Grilled pita bread
Troubleshooting Advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
- If the meatballs are too dry, add a splash of milk or water to the mixture.
Food Safety Advice:
- Make sure to clean the cuttlefish thoroughly before using.
- Cook the meatballs to an internal temperature of 165°F (74°C) to ensure they are fully cooked.
Food History:
- Meatballs are a popular dish in Mediterranean cuisine, with variations found in Greece, Turkey, and Italy.
Flavor Profiles:
- The meatballs are savory and spiced, with a hint of sweetness from the cinnamon and nutmeg.
- The tzatziki sauce is tangy and refreshing, with a cool cucumber flavor.
Serving Suggestions:
- Serve the meatballs as an appetizer or main course.
- These meatballs are perfect for a Mediterranean-themed dinner party or summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek