Squid Meatballs

print recipe
email recipe
save recipe
add photo
add review
#73050

serves/makes:

ready in:
2-5 hrs

ingredients

2 pounds cleaned squid
olive oil, for the sheet
2 eggs
1/4 large onion
2 cloves garlic
1 teaspoon dried oregano
2 teaspoons chopped fresh parsley
1/2 cup grated Romano or Parmesan cheese
3/4 cup seasoned dry breadcrumbs
2 tablespoons olive oil
extra breadcrumbs, for coating
4 cups tomato sauce

directions

Bring a soup pot of water to a boil. Add the squid, return to a boil, and cook 1 minute. Drain and refrigerate the squid until it is cold.

Set the oven at 350 degrees F. Have on hand a rimmed baking sheet. Oil it lightly.

In a food processor, combine the eggs, onion, and garlic. Pulse the mixture until the onion and garlic are chopped.

Add the squid and pulse until coarsely ground. Transfer the mixture to a bowl.

Add the oregano, parsley, cheese, breadcrumbs, and olive oil. Mix well. If the mixture is too moist to form meatballs, add more breadcrumbs, 1 tablespoon at a time.

With wet hands, form small meatballs, rolling each one in dried breadcrumbs. Place them on the baking sheet. Bake the meatballs for 20 minutes, turning halfway through cooking, or until golden.

Meanwhile, set a large skillet on a burner. Transfer 12 meatballs to the skillet. Cover with tomato sauce. Simmer gently for 15 minutes.

Cook the remaining meatballs the same way. Serve with pasta and the tomato sauce.