Peel and finely chop the onions and the garlic cloves.
Heat a saucepan until hot. Add a splash of oil.
Cook the onions and garlic until soft and lightly caramelised. Add the tomatoes and continue cooking over a low heat, until the liquid has evaporated, the flavours have concentrated and the consistency is jam-like. Season with salt and pepper and keep to one side.
Finely chop the parsley and the pine nuts.
Remove the crust of the white bread and place in a bowl. Add the milk and moisten the bread. Add the meat, parsley, pine nuts, salt and pepper. Mix well to distribute evenly. Roll all the seasoned meat into balls, and dust with flour. Deep fry in pure olive oil, until they are lightly golden. Do not over-cook. They will finish cooking in the ragout.
Prepare the cuttlefish if necessary and then cut into cubes.
Heat a heavy bottomed saucepan until hot and add a splash of oil. Seal the cuttlefish until they are nicely caramelised. Season with salt and pepper.
De-glaze the pan with white wine reduce by half and then add the cinnamon, bay leaves and the sofrito. Reduce the heat and carefully add the meatballs. Add enough water and the chicken stock cube to cover the contents of the pan. Cook over a low heat until the cuttlefish is tender and the sauce has thickened.
Preheat the oven to 180'C.
To make the crostini, cut the French stick into large thin rectangles and bake for 4 minutes.
Serve the meatballs with cuttlefish in a bowl with one crostini and a sprinkle of parsley.
«This recipe can also be adapted with veal or chicken mince.»