• 1h
• serving

Ingredients

200 g ground flank steak
200 g ground pork butt
100 g ground Calabrian sausage
100 g stale bread
100 g squid cut into 4 cm squares
100 g tomato sauce
50 g toasted bread
Andorinha Extra Virgin Olive Oil to fry
50 ml Andorinha Extra Virgin Olive Oil
Parsley, chopped
Salt and black pepper

METHOD

Mix all ground meats together and season with salt and pepper. Reserve.
Dip the stale bread in mineral water until it absorbs completely, and as soon as it absorbs the water, gently squeeze it so that there is only bread left.
Add the bread to the seasoned meats until everything is well blended together.
Make 40 g meatballs. In a frying pan, pour 1 liter of extra virgin olive oil and fry them until golden.
Once browned, set aside.
In a non-stick pan, fry the squid in extra virgin olive oil and season with salt and pepper. *Note that the squid gets cooked super-fast, so be careful, as it will still be put back into the sauce.
Set aside.
Finally, heat up the tomato sauce in a pan, add the meatballs to finish heating them completely, turn off the heat, add the toasted bread on top and put them in a preheated oven at 220 oC so that they are very crispy and toasted.
Serve in the pan with a generous drizzle of extra virgin olive oil and parsley.
Suggestion: you can eat it with bread or combine it with durum pasta.
Tip: if you don't want to make them all at once, you can freeze them after frying and use it as you like.