Octopus Meatballs

Octopus meatballs are a delicious second course, perfect for those who love sea flavors with an innovative touch. Here is the Italian recipe for you:

Ingredients

• 600 g cleaned octopus
• 2 garlic cloves
• Fresh parsley to taste
• 1 egg
• Breadcrumbs as needed
• Salt to taste
• Pepper to taste
• Extra virgin olive oil for frying

Preparation

1. Start by boiling the octopus in a pot of boiling water for about 40 minutes or until tender. Make sure to dip and lift it three times with a slotted spoon before letting it cook, to help the tentacles curl. Drain and let it cool.
2. Once cooled, finely chop the octopus with a knife or use a food processor to get smaller pieces without turning it into a puree.
3. Transfer the chopped octopus to a bowl, add the finely chopped garlic, the chopped parsley, the egg, salt, and pepper. Mix well until you obtain a homogeneous mixture.
4. Add the breadcrumbs a little at a time until the mixture becomes firm enough to form meatballs.
5. Shape the meatballs to the desired size and coat them again in breadcrumbs.
6. Heat plenty of extra virgin olive oil in a pan and, once hot, fry the octopus meatballs until golden and crispy.
7. Drain on paper towels to remove excess oil.
8. Serve the octopus meatballs hot, accompanied by lemon wedges or a sauce of your choice.

Trivia

Octopus meatballs can be considered a modern reinvention of seafood dishes typical of Mediterranean cuisine. They are usually enjoyed as a main course or as an appetizer, especially if made in a smaller version. Remember that the quality of the octopus is essential for the success of the dish: it must be very fresh to ensure it is tender and tasty once cooked.