The cheese and egg balls are an Abruzzese specialty that everybody should try at least once in their lifetime! A humble dish born in wartime as an alternative to meat which was affordable only by few.
What does “pallotte cace e ove” mean in dialect? It would be meatballs made only with two ingredients. The original recipe calls for these meatballs to be made with eggs and cheese, more specifically pecorino.
Later, with time, the homemade habit of adding bread crumbs to the mix became popular. Some say it was to make the dish less expensive as it allowed for less cheese to be used.
This variation has caused numerous controversies. On one hand, there are those who claim the originality of the recipe based solely on eggs and cheese. On the other, those who argue that the original included bread.
In 2022, the official recipe codified by the Italian Academy of Cuisine included the addition of bread crumbs.
Today, however, I propose to you the version that many consider original, the one from which the name, “cacio e ova“, originates, just as I have always eaten it! Soon I will also prepare for you the official one, with bread crumbs 😉
In Abruzzo, various recipes arise from the union of these two ingredients, one of the most famous being the Abruzzese scrippelle with which the delicious scrippelle ‘mbusse are prepared!
Cheese and egg balls are born from the art of making do in the kitchen, with few and simple ingredients. In farmers’ homes, eggs and cheese were never lacking, along with bread. It is said that during wartime, women hid them to survive hunger or to keep them away from potential looters.
Hence the need to transform two humble ingredients, symbols of a deeply pastoral culture, into a truly exceptional dish. Every occasion is a good one to bring them to the table, even at Christmas or Easter!
These meatless balls, made of eggs and cheese, are usually served in plenty of tomato sauce. This creates a perfect fusion between the sweetness of the tomato sauce and the saltiness of the pecorino. A unique culinary experience, difficult to comprehend unless tried!
They are so tasty that even in 2017, the Gambero Rosso Street Food Guide awarded the cheese and egg balls as the most representative street food from Abruzzo.
Yes, I know, I’ve talked too much (as always!). Let’s finally see how to prepare cheese and egg balls without bread!
I forgot to mention, the cheese and egg balls are gluten-free.
At the end of the article, you’ll find more useful tips. A little gift awaits you too ❤️
Other Abruzzese recipes you absolutely cannot miss!
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 9 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (whole medium)
- 3.5 oz Abruzzese pecorino
- 1.75 oz cheese (semi-aged cow's milk, in Abruzzo Rigatino)
- 1.75 oz Parmigiano Reggiano DOP
- 17.5 oz tomato sauce
- 2 tablespoons olive oil
- 1 clove garlic
- A few leaves basil (or oregano)
- Half teaspoon salt
Tools
- Bowl
- Grater
- Ladle
- Casserole
- Thermometer
- Slotted Spoon
- Paper Towels
Steps
Making these vegetarian cheese and egg balls is super easy and quick.
Being an ancient recipe, the possibility of making changes is minimal, especially since the ingredients used are only two!
The only thing we can personalize is the type of cheese to include.
As for the cheese, tradition calls for Abruzzese pecorino and Rigatino, a semi-aged cow’s milk cheese.
In some cases, Parmesan is also added to make the balls less salty.
The proportion is: 1 egg for 100 grams of cheese, which tradition states should be hand-grated.
The amount of cheese can be customized according to personal taste. For example, 50 grams of pecorino and 50 of Rigatino. Or 100 grams of only pecorino or 100 of Parmesan. Or, as I did, a mix of pecorino, Rigatino, and Parmesan.
The combinations can be different, and we can make them as we like, always respecting the indicated proportion.
Regarding the pecorino, if you can’t find the Abruzzese one, you can substitute it with the Roman one.
Rigatino is not always easy to find, but it is equivalent to a semi-aged cow’s milk cheese, which you can easily get at the cheese counter.
Please, don’t use cheeses different from those indicated.
After this introduction, let’s move on to the quick preparation of these delicious cheese and egg balls!
Grate the cheeses and place them in a bowl. Break two whole medium eggs inside (these cannot be substituted!).
Remember, no salt or pepper, they are already flavorful thanks to the cheeses. Mix with a spatula until obtaining a soft and moist mixture.
At this point, we can proceed directly to forming the balls.
Take portions of the mix and form the balls, possibly of equal size.
With these amounts, I obtained 9 balls. They are usually made larger, but I suggest increasing the amount; otherwise, you get too few!
Place the balls on a plate one by one, and once the mix is finished, you have two options.
Fry them immediately or, as I preferred, put them in the fridge to firm up for about half an hour (an hour is also fine).
Resting allows the mix to compact better, and during cooking, the balls hold a perfect shape.
After the resting time, proceed to cooking.
NO, they can’t be baked! Tradition wants them to be fried first and then enjoyed as is or dipped in tomato sauce.
Do not coat them with flour PLEASE! The ingredients to use are only two 😉
In a tall, not too wide saucepan, pour the seed oil (those who wish can use olive oil).
Let the oil temperature reach 340-355°F (it can be checked with a kitchen thermometer).
Those who do not have a food thermometer can test the temperature as our grandmothers did, by dipping a wooden skewer in the oil.
If it sizzles, it means we can start!
Take the balls with the help of a spoon and immerse them, ONE AT A TIME but above all few at a time, in the boiling oil.
You will notice that in a few seconds they will float and spin on their own. Inside, they become so soft and light that it is a spectacle to watch!
With the help of a spoon, gently turn them on all sides and let them brown for a few minutes.
Once ready, drain on kitchen paper and continue cooking the remaining balls.
Once the mix is done and after admiring them in all their beauty, you just have to choose how to serve them.
There are two possibilities! Enjoy them as they are, just made, soft and crispy, accompanied by vegetables or salads as desired.
Or, another Abruzzese habit, dip them in tomato sauce and then finish with a nice bread scarpetta!
In this case, just pour a couple of tablespoons of olive oil in a saucepan, please make it nice and large.
Add a clove of garlic, basil, and the tomato sauce. Cook over low heat for about 10 minutes.
Then immerse the balls inside after frying and cooling them. Season for another 5-10 minutes, always over low heat.
Here we are! Finally, you can enjoy these amazing Abruzzese cheese and egg balls!
Soft and spongy, flavorful and fragrant! A true discovery for the palate but also for the eyes because they really look like meatballs!
I hope you liked this recipe! Please, try it and let me know what you think!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Contains advertising content
FAQ (Questions and Answers)
Can I flour the balls before frying them?
The recipe absolutely does not include this step, and since I have always prepared this dish as tradition dictates, I do not recommend making any changes to avoid potential issues with the success of the recipe
Can I add or replace the indicated cheeses with mozzarella?
No! Mozzarella is a spun paste cheese, and the final result would be completely different from what is described. All spun paste cheeses (like mozzarella, burrata, stracciatella, scamorza) cannot be used for this recipe.
Is it mandatory to accompany the balls with tomato sauce?
It is not mandatory! In Abruzzo, we serve them drowned in sauce, but they are excellent without any accompanying sauce as well; not surprisingly, they can also be served during appetizers or buffets.
What wine can be paired with cheese and egg balls?
As already explained on other occasions, I am not a wine expert, but, as an Abruzzese, I can say that I love enjoying this dish while sipping a good Montepulciano d’Abruzzo, which pairs perfectly with semi-aged cheeses.
I don’t like pecorino, can I use only grated Parmesan?
Absolutely yes! As I have already clarified above, the cheeses that we can use to prepare cheese and egg balls are pecorino and semi-aged cow’s milk cheese and Parmesan. If one of these does not suit your taste, you can substitute it with one of the others. The proportions are 1 egg = 100 g cheese, 3 eggs = 300 grams cheese, etc.
Why doesn’t the recipe call for salt or pepper?
Cheese and egg balls are very flavorful due to the presence of aged cheeses, so it would be advisable to avoid using salt. Pepper is not included in the original recipe. It is possible to taste the mix before frying the balls, so, if necessary, you can add a pinch of salt.
Can I cook the balls in an air fryer (or traditional oven)?
If we use the air fryer, it does not mean that we are frying in a light way; we’re simply baking, so the answer is no! Of course, I can’t stop you from cooking them differently, but if you want to prepare this recipe as tradition dictates, the answer is only one! The Abruzzese cheese and egg balls must be fried.
If baked, whether in a traditional or air fryer, you would not have the same result.Can I skip frying and cook the balls directly in the sauce?
The original recipe does not call for this! No one stops you from doing so, but it wouldn’t be the same 😉
