Ingredients with Measurements:
- 1 lb cuttlefish, cleaned and chopped
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 can (28 oz) crushed tomatoes
- 1/4 cup olive oil
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, combine the chopped cuttlefish, breadcrumbs, Parmesan cheese, parsley, basil, minced garlic, egg, salt, and pepper. Mix well.
2. Form the mixture into meatballs, about 1 inch in diameter.
3. In a slow cooker, combine the crushed tomatoes, olive oil, chopped onion, minced garlic, dried oregano, salt, and pepper. Stir well.
4. Add the cuttlefish meatballs to the slow cooker, making sure they are fully submerged in the tomato sauce.
5. Cook on low for 6-8 hours, or until the cuttlefish meatballs are tender and fully cooked.
6. Serve hot with additional chopped basil and grated Parmesan cheese, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
Makes approximately 20 meatballs, serving size varies
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 14g
Protein: 12g
Sodium: 450mg
Substitutions for ingredients:
- Squid can be substituted for cuttlefish
- Panko breadcrumbs can be used instead of regular breadcrumbs
- Fresh basil can be substituted with dried basil
Variations:
- Add red pepper flakes for a spicy kick
- Use canned diced tomatoes instead of crushed tomatoes for a chunkier sauce
- Add chopped bell peppers or mushrooms to the sauce for extra flavor
Tips and tricks:
- Make sure the cuttlefish is fully cleaned and chopped before adding it to the meatball mixture
- Wet your hands before forming the meatballs to prevent sticking
- Serve with crusty bread to soak up the tomato sauce
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the meatballs on a bed of spaghetti or with a side of roasted vegetables.
Garnishes:
Chopped fresh basil and grated Parmesan cheese
Pairings:
Serve with a glass of red wine or a crisp green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
If the meatballs are too dry, add a splash of milk to the mixture before forming into balls.
Food safety advice:
Make sure the cuttlefish is fully cooked before serving.
Food history:
Cuttlefish is a common ingredient in Mediterranean cuisine, particularly in Italian and Spanish dishes.
Flavor profiles:
The cuttlefish meatballs have a savory, slightly briny flavor that pairs well with the sweet tomato-basil sauce.
Serving suggestions:
Serve the meatballs as a main dish with a side of pasta or as an appetizer with toothpicks for easy serving.
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