Octopus Meatballs (Polpette di Polpo)
Category: Appetizers
Servings: 14
Ingredients
| Ingredient | Quantity |
|---|---|
| Octopus (cleaned) | 1 kg |
| Lemon | 1 |
| Fresh Parsley | 1 bunch |
| Garlic | 2 cloves |
| Black Peppercorns | 1 tsp |
| Eggs | 2 |
| Panko (bread crumbs) | as needed |
| All-Purpose Flour | as needed |
| Sunflower Oil | 300 ml |
| Taggiasca Olives (chopped) | 50 g |
| Capers (in oil, drained) | 15 g |
| Lemon Juice | 1 tbsp |
Instructions
For the Octopus Meatballs:
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Start by cooking the octopus: Place the cleaned octopus into a large pot with cold water. Add a pinch of coarse sea salt, black peppercorns, crushed garlic cloves, part of the parsley sprigs, lemon peel, and half of the lemon itself. Bring to a boil and cook for 2 hours, counting from when the water starts to boil. The octopus should be tender and easily shredded once cooked.
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Once the octopus is done, remove it from the water, setting aside the cooking liquid (you’ll need it for the mayonnaise). Let the octopus cool slightly, then cut it into small pieces while still warm.
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Transfer the octopus pieces into a blender or food processor. Add chopped parsley, grated lemon zest, salt, and pepper to taste. Pour in a small amount of the reserved cooking liquid and blend everything together until smooth. While blending, slowly drizzle in some oil to help emulsify the mixture.
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You should now have a soft yet firm mixture. Form this mixture into small meatballs, about 10-12 depending on the size. Place the formed meatballs on a tray and chill them in the fridge for about 15 minutes to firm up.
For the Mayonnaise:
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Strain the reserved octopus cooking liquid and measure out 500 ml. Pour it into a saucepan.
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Use an immersion blender to blend the liquid until it turns into a smooth, velvety mayonnaise.
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Once the mayonnaise is ready, stir in the chopped olives and capers. Add lemon juice to taste, and mix well.
Frying the Meatballs:
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Heat the sunflower oil in a deep pan or fryer to 175°C (350°F).
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While the oil is heating, prepare the breading stations: first, place the flour in a shallow dish; in another shallow dish, beat the eggs; and in a third, add the panko breadcrumbs.
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Take each chilled octopus meatball and coat it first in the flour, then dip it in the beaten eggs, and finally roll it in the panko breadcrumbs.
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Fry the meatballs in batches, being careful not to overcrowd the pan. Cook for about 3-5 minutes, or until golden brown and crispy. Remove them from the oil and place them on paper towels to drain excess oil. Immediately season with a pinch of salt.
To Serve:
Serve the crispy octopus meatballs hot, accompanied by the homemade mayonnaise for dipping. The contrast of the crispy exterior with the tender, flavorful interior of the meatballs, paired with the zesty and rich mayonnaise, makes for a perfect appetizer.
Tips:
- You can use a deep fryer to maintain a consistent oil temperature, ensuring even frying.
- Let the meatballs chill properly in the fridge to help them maintain their shape during frying.
- For extra flavor, try adding a pinch of chili flakes to the mayonnaise for a spicy kick.
These Octopus Meatballs are a delightful twist on traditional meatballs, perfect for impressing guests with a fresh and savory appetizer.
