Meatballs with calamari & peas

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(Serves 4)

  • 2 tbsp butter

  • 1 small onion, chopped

  • 1 tsp smoked, sweet paprika

  • 3 garlic cloves, sliced

  • 2 tbsp red wine

  • 2 slices fresh bread, without the crust

  • 300 g minced pork

  • 1 egg yolk

  • 1/4 cup olive oil

  • 300 g calamari, minced

  • 1 cup fresh or frozen peas

  • ½ cup white wine

  • 1 cup diced tomatoes

  • parsley, chopped

  1. Melt the butter in a large pan and sauté the onion.

  2. Add the paprika and garlic.

  3. Let them simmer for a minute and splash some red wine before removing from the heat.

  4. Add the bread to a bowl and drizzle with the mixture from the pan.

  5. Add the minced meat and the egg yolk, and work with your hands to make an even mixture.

  6. Make 16 meatballs and fry them on medium heat.

  7. When done, place the meatballs in a plate, and add the calamari to the pan.

  8. When it starts getting some colour, splash some wine and add the tomato and peas.

  9. As soon as the mixture heats up, add the meatballs.

  10. Put a lid on the pan and let simmer for 5 minutes.

  11. Finally, combine the flavours by adding 2-3 spoons olive oil, and sprinkle with some finely chopped parsley. Serve with fresh bread.

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