Choco meatballs, a simple delight to prepare. This recipe is very typical of the Andalusia area, specifically from Huelva, and you can find it in bars as tapas or as a main dish. You can find the chocos in any fish market and, if you do not find them, you can also prepare this dish with sepia. It is a delicious dish, because they are juicy and tender. They are accompanied by an exquisite sauce that will give the final touch to these meatballs. You can accompany them with potatoes, boiled rice or vegetables. Stay with recipes and discover how to make choco meatballs in a two by three!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make choco meatballs: |
| 500 grams of choco or sepia 1 Egg unit 1 clove of garlic 1 handful of parsley 2 tablespoons of breadcrumb liter of fish broth 125 milliliters of white wine 1 jet of olive oil 1 pinch of salt 1 pinch of saffron |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make choco meatballs:
1. Clean the choco and cut it into pieces.
2. Enter the choco, the egg, the garlic, the parsley and the breadcrumbs in the chopper and crush everything. You can leave it very chopped if you don like to notice pieces or leave it semi crushed.
3. The crushed mixture passes to a plate and pour a little flour into a bowl. Make the balls of Chocos meatballs and see them through the flour.
4. Put a pan with plenty of oil over medium high heat. See the meatballs and browning them on the outside.
5. Leave them on a plate with paper paper to absorb the oil.
6. Now prepare the sauce. Pick the onion and put it to poach in a casserole, half cooking add a chopped garlic.
7. Add the wine, let it reduce a few minutes. Add the fish broth and meatballs. Leave everything to cook for about 30 minutes. Salt test and add a little saffron if you like more color. Turn off and let the sauce rest for a few hours before serving your choco shelters in sauce.
Trick: You can also make the sauce the day before to save time.
