Marianne Tortola's squid meatballs
Serves 10
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
3/4 to 1 cup seasoned dry breadcrumbs
2 tablespoons olive oil
Extra breadcrumbs (for coating)
4 cups tomato sauce
1. 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.
2. Set the oven at 350 degrees. Have on hand a rimmed baking sheet. Oil it lightly.
3. In a food processor, combine the eggs, onion, and garlic. Pulse the mixture until the onion and garlic are chopped.
4. Add the squid and pulse until coarsely ground. Transfer the mixture to a bowl.
5. Add the oregano, parsley, cheese, 3/4 cup of the breadcrumbs, and olive oil. Mix well. If the mixture is too moist to form meatballs, add more breadcrumbs, 1 tablespoon at a time.
6. With wet hands, form 24 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.
7. Meanwhile, set a large skillet on a burner. Transfer 12 meatballs to the skillet. Cover with tomato sauce. Simmer gently for 15 minutes.
8. Cook the remaining meatballs in the same way. Serve with pasta and the tomato sauce. 