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Second course
Squid meatballs

Squid Meatballs

This dish will earn you a standing ovation from any seafood lover — simple, tasty, and a little bit different. Easy, delicious, and quick: what more could you ask for! Wonderfully tender and flavorful squid meatballs.

Dot (Varya)

Recipe author

Composition / ingredients

Servings:

Squid (bodies, no tentacles)

Bread (2 slices)

Onion

Garlic

Eggs

Salt

Ground black pepper

Paprika (ground sweet paprika)

Vegetable oil (for frying)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 14 g

Fats 32 % 8 g

Carbohydrates 12 % 3 g

141 kcal

GI: 33 / 0 / 67

Cooking method

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Defrost the squid, blanch with boiling water, and peel off the skin. Cut the bodies lengthwise and remove the quill along with the membranes and innards. Rinse, pat dry, and cut into pieces. Soak the crustless bread in water. Sauté the chopped onion in oil until translucent, then let it cool. Chop the garlic. Grind the squid together with the onion, garlic, and bread in a blender. Beat the egg into the mixture, then add the spices and salt. With wet hands, shape into meatballs and fry in vegetable oil in a preheated skillet on both sides. Then transfer to a baking dish and finish in an oven preheated to 350°F (180°C) for about 10 minutes. Serve with potatoes or rice on the side.