Surf and Turf Meatballs

 

Meatballs:

Sauce:

Sofrito:

  • 300 gr minced beef

  • 1 dry pepper

  • 1 onion minced

  • 150 gr minced pork

  • 1 garlic clove

  • 1 green pepper minced

  • 50 gr of bread

  • 4 toasted almonds

  • 1 red pepper minced

  • 100 gr of milk

  • 4 toasted pine nuts

  • 2 grated tomatoes

  • 1 garlic clove

  • parsley

  • Olive oil

  • 1 egg

  • saffron

  • 300 gr of cuttlefish

  • flour

  • 4 gr of chocolate

  • 500 ml of chicken stock.

  • salt and pepper

   



Combine beef and pork in a large bowl. Add garlic, egg, salt and pepper. In a separate bowl add the milk and soak the bread slices. Rinse the bread so the milk is released and add it to the meat mixture. Shape the meatballs (20gr) and roll in flour. Heat olive oil in a large skillet. Fry meatballs in batches and set aside. Cut cuttlefish into cubes. In saucepan heat olive oil. Fry the cuttlefish until it turns slightly brown. Remove from heat and set aside. In a large bowl combine; dry pepper, garlic clove, toasted almonds and clove, parsley, saffron, and chocolate. In a large skillet, heat the olive oil over medium heat. Add the minced onion and fry for approximately 4-5 minutes. Add the peppers, and sauté them for a few minutes until softened. Add grated tomatoes and simmer until all the water from the tomatoes dissipates. Add chicken stock and  sautéed cuttlefish and cook for 15 minutes. Add the sauce and meatballs, cook for another 10 minutes. Add additional salt to taste. Serve immediately.