Octopus meatballs



1 kilo octopus

500 gr stale bread, without the crust

3 onions, chopped

3 cloves of garlic, minced

1 glass of white wine

1 ½ cup of chopped parsley


Salt and freshly grated black pepper

1 cup of flour

Olive oil for frying



Boil the octopus with wine and half a glass of water for 15 minutes.

Chop the octopus.

Cut the bread into large pieces, soak, drain thoroughly with hands and crush.

Mix the octopus, bread, onions, garlic, parsley, oregano, salt, pepper and a little oil in a large bowl.

Knead well.

Add a little flour if necessary to achieve tight texture.

Season preferably.

Shape the mixture into small meatballs and flour slightly.

Cover and place at the refrigerator for 1 hour.

Heat oil in a large, heavy skillet over medium to high heat and fry the meatballs, turning them once, until golden on both sides.

Remove them with a slotted spoon and serve hot with freshly squeezed lemon and parsley.