Meatballs with milk caps

Meatballs with milk caps

People: 4


  • 500 g of diced cuttlefish (with spleen)
  • 16 pork meatballs
  • 1L fish stock
  • 4 ripe tomatoes
  • 1 glass of white wine
  • 2 onions 
  • 1 green pepper
  • salt
  • pepper
  • olive oil
  1. Start by frying the meatballs, and for this we place a pan to heat with a good splash of olive oil. Fry them on both sides, and once they are brown, reserve them on a plate.
  2. Remove the remaining oil and sauté the diced cuttlefish for a few minutes and set aside.
  3. Next, chop the green pepper and the onion very small, and add them, with a dash of oil, in the same frying pan in which we have sautéed the cuttlefish. Cook over a medium heat and stir.
  4. Then, grate the ripe tomatoes and when the onion and pepper are well browned and soft, add it to the pan. Let it cook over a medium heat until it has the texture of a stir-fry.
  5. Add a splash of white wine, salt, the cuttlefish and the fish stock, and let it cook over a medium heat so that the cuttlefish is very soft.
  6. Check your stew and stir slowly.
  7. In another pan, sauté the milk caps, previously washed and cut.
  8. After about 15 minutes, add the cuttlefish and the meatballs to the stew and leave to cook for a few more minutes so that all the flavours blend together.
  9. Add salt, if necessary, and serve. Enjoy!

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