Go Back
Cuttlefish Meatballs

Top 3 Tips for Authentic Cuttlefish Meatballs Recipe

This authentic recipe for cuttlefish meatballs, inspired by the flavors of the Costa de la Luz, brings the unique taste of Spanish coastal cuisine straight to your kitchen. Known as "albondigas de choco" in regions like Cádiz and Huelva, these meatballs highlight the versatility of cuttlefish (also known as choco or sepia). With a simple yet savory sauce, these meatballs are perfect served with fresh bread or rice, making them a crowd-pleaser and a comforting dish for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

For the Meatballs:

  • 1 lb (450 g) Cuttlefish (fresh or frozen), finely chopped or ground
  • ½ cup Breadcrumbs (plus extra if needed)
  • 2 Garlic cloves, minced
  • 2 tbsp Fresh parsley, chopped
  • 1 Large eggs
  • Salt and pepper to taste
  • Olive oil, for frying

For the Sauce:

  • 1 Medium onion, finely chopped
  • 2 Garlic cloves, minced
  • ½ cup White wine
  • ½ cup Crushed tomatoes (optional for a richer sauce)
  • ½ cup Green peas (optional)
  • ½ cup Fish or chicken broth (adjust for desired thickness)
  • Salt and pepper to taste

Instructions
 

  • Prepare the Cuttlefish
    If using fresh cuttlefish, clean it by removing the innards and head, then rinse thoroughly. If using frozen cuttlefish, thaw completely before use.
    Chop the cuttlefish into small pieces, or pulse it in a food processor until finely ground but not pureed.
  • Make the Meatball Mixture
    In a mixing bowl, combine the chopped cuttlefish, breadcrumbs, minced garlic, parsley, egg, salt, and pepper.
    Mix well until all ingredients are evenly incorporated. The mixture should be moist but firm enough to shape. If it’s too wet, add a little more breadcrumbs.
    Shape the mixture into small balls, about the size of a walnut (around 1.5 inches in diameter).
  • Fry the Meatballs
    Heat a generous amount of olive oil in a large skillet over medium-high heat.
    Fry the meatballs in batches, turning them carefully until golden brown on all sides, about 5 minutes per batch.
    Transfer the fried meatballs to a plate lined with paper towels to drain any excess oil.
  • Prepare the Sauce
    In the same skillet, remove any excess oil, leaving about 1–2 tablespoons.
    Add the chopped onion and minced garlic to the skillet and sauté over medium heat until the onion is translucent and soft, about 5 minutes.
    Pour in the white wine, stirring to deglaze the skillet and scrape any browned bits. Let it cook for 2–3 minutes until the wine reduces slightly.
    Stir in the crushed tomatoes (if using) and cook for an additional 5 minutes until the sauce starts to thicken.
    Add the broth and green peas, season with salt and pepper, and bring the sauce to a gentle simmer.
  • Combine Meatballs and Sauce
    Carefully add the meatballs back into the skillet with the sauce.
    Cover and simmer for 15–20 minutes on low heat, allowing the flavors to meld and the meatballs to cook through.
    If the sauce becomes too thick, add a little more broth to reach the desired consistency.
  • Serve
    Serve hot with white rice, crusty bread, or even a light salad.
    Garnish with fresh parsley, if desired, and enjoy!

Notes

Extra Tips and Notes

  • Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
  • Substitute: If cuttlefish is hard to find, squid or even shrimp can work as a substitute.
  • Flavor Boost: Adding a pinch of smoked paprika to the sauce gives an extra Spanish flavor twist.
Keyword Seafood recipe