Forget the idea that meat is indispensable for a rich dish; with Cheese and Egg Balls, a few “humble” ingredients transform into a flavor explosion.
We are talking about soft “cheese and egg” fritters made with stale bread and plenty of Pecorino cheese, bound together by eggs.
But the real secret, the one that makes them irresistible, is drowning them in a rich and enveloping tomato sauce that, I assure you, will have you mopping up every drop!
They are perfect for a Sunday lunch, for a dinner with friends, or simply to indulge in authentic flavor.
If you love genuine cuisine and flavors that taste like home, get ready to discover a true treasure of the Abruzzese tradition!
Don’t wait any longer: retrieve the leftover bread and try them right away! A true delight for your taste buds awaits!
As always, below I leave you other tasty fritter recipes to try before we dive right under the photo to find out how to prepare Cheese and Egg Balls!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cheese and Egg Balls
- 4.23 oz stale bread
- 7.05 oz Abruzzo pecorino cheese (or a mix of Parmesan, Pecorino, and Grana Padano)
- 4 eggs
- 2 sprigs chopped parsley
- 14.11 oz tomato puree
- 2 pinches salt
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
Tools
- 1 Bowl
- 1 Blender
- 1 Frying Pan
- 1 Slotted Spoon
- 1 Thermometer kitchen
Preparation of Cheese and Egg Balls
To prepare Cheese and Egg Balls, first, in a large high-edged pan, brown the crushed garlic clove with a little extra virgin olive oil.
Add the tomato puree, salt, and cook for at least 20 minutes, stirring occasionally, remove the garlic clove, and set aside.
Break the stale bread into pieces, then blend it with a mixer until you have crumbs.
Chop the parsley.
In a bowl, combine the bread crumbs with the pecorino and eggs, add the parsley, and pepper.
I don’t add salt because the cheese is very salty on its own.
Work the mixture very well with your hands to get a homogeneous mixture, take small portions of dough, and form balls with your hands.
Heat plenty of seed oil to 320°F and fry the Cheese and Egg Balls a few at a time until they are well golden.
Drain them on absorbent paper.
Now all that’s left is to dip the balls into the hot sauce and cook them for at least 10 minutes, shaking the pan occasionally to flavor them well.
How to store cheese and egg balls
The balls can be kept in the refrigerator for 2 days in an airtight container. For even more flavor, you can prepare the cheese and egg balls and leave them raw in the refrigerator for 1 day covered with plastic wrap, then fry them and dip them in the sauce.
You can also freeze the balls raw.
For a lighter taste, you can use a mix of pecorino, Parmesan, and Grana Padano.
Other recipes
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