The cheese and egg balls (or pallotte cac’e ove, in Abruzzese dialect) are one of the most iconic recipes of Abruzzese culinary tradition, appreciated even outside the region for their rustic, genuine, and irresistible flavor. Like many dishes of peasant cuisine, they started as a recovery dish: the main ingredient is stale bread, which is enhanced and transformed into a true delight. The bread crumbs are kneaded with eggs and Abruzzese pecorino cheese – traditionally Rigatino, typical of the area – until a soft yet firm mixture is obtained. From this, slightly larger-than-walnut-sized balls are made, first fried in hot oil to obtain a golden crust, and then dipped into a simple tomato and basil sauce, where they absorb flavor and soften. Cheese and egg balls can be served as an appetizer or as a vegetarian main course. In both cases, it is highly recommended to serve them with good bread because scooping up the sauce is not only inevitable but practically a ritual!
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Frying
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All seasons
- Energy 446.15 (Kcal)
- Carbohydrates 35.81 (g) of which sugars 1.55 (g)
- Proteins 18.33 (g)
- Fat 27.33 (g) of which saturated 2.90 (g)of which unsaturated 3.57 (g)
- Fibers 3.98 (g)
- Sodium 940.46 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for cheese and egg balls
To prepare gluten-free balls, I recommend using fresh gluten-free bread instead of a packaged product, as the crumbs should absorb liquids well. I used homemade bread with this recipe.
- 5 1/3 oz stale bread (only the crumbs; gluten-free for me)
- 2 eggs (medium)
- 5 1/3 oz Abruzzese pecorino
- 1 bunch parsley (optional)
- 1 clove garlic (optional)
- as needed milk
- as needed peanut oil
- as needed pepper
- 24 2/3 oz tomato puree
- 1 clove garlic (or half an onion)
- A few leaves basil
- 4 tbsp extra virgin olive oil
- 1 pinch salt
Tools
- 2 Bowls
- 1 Pan
- 1 Frying Pan wide with lid
- Paper towel
How to prepare Abruzzese cheese and egg balls
To prepare cheese and egg balls, start by placing the stale bread crumbs in a plate or bowl with some milk (1). Let it rest for 10-15 minutes, then squeeze to remove excess milk (2) and transfer to a bowl. Add a grind of pepper and chopped parsley (optional) (3).
I do not add salt to the mixture because pecorino is already flavorful. Some recipes suggest adding a finely chopped or crushed garlic clove with a garlic press. Beat the eggs in a separate bowl and add them to the bread crumbs; also add the grated pecorino (4). Mix everything with a spoon until you get a homogeneous and easily workable mixture (5). Form slightly larger-than-walnut-sized balls (6).
As you shape the balls, place them on a cutting board (7). Some versions of the recipe suggest that once formed, the balls are rolled in flour. I find it unnecessary, but if the balls are not firm and lose shape easily, you can do it. Heat plenty of peanut oil in a pan and fry the balls (8). Let them cook for 2-3 minutes or until golden, then drain with a slotted spoon and let dry on a paper towel (9).
Meanwhile, prepare the tomato sauce: pour the oil into a large pan and add the garlic clove (10); if preferred, use half a finely chopped onion instead. Let it gently fry, then pour in the tomato puree and add a pinch of salt and torn basil leaves (11). Cover with a lid and let cook on low heat for 10 minutes (12).
After the cooking time, dip the cheese and egg balls in the sauce (13) and continue cooking over low heat for about 10 minutes with the pan covered, occasionally turning the balls, so they absorb the sauce well. Then turn off the heat (14).
Serve the cheese and egg balls hot, as an appetizer or vegetarian main course, accompanied by a good slice of bread to mop up the sauce.
Storage
You can store the cheese and egg balls in the refrigerator, in a glass container, for 3 days.
Tips and Variations
Like many traditional recipes, there are small variations for cheese and egg balls from area to area in Abruzzo and even from family to family. Parsley and garlic in the mixture, for example, are optional, and for the sauce, some use onion instead of garlic. The proportion between bread and pecorino can also vary significantly. I am not from Abruzzo, but I have often had the chance to taste this dish, and the version I present seems among the most representative and widespread of the local tradition.
FAQ
What can I use instead of Abruzzese pecorino?
The traditional recipe for the balls requires Rigatino, a pecorino not easily found outside central Italy. You can substitute it with Pecorino Romano mixed with Parmesan (for 5 1/3 oz of Rigatino I recommend 3.2 oz of Pecorino Romano and 2.1 oz of Parmesan).
Can I avoid frying the balls?
Yes, the balls can be immersed directly in the tomato sauce to avoid frying, but if the consistency is not perfect, they might break apart. I prefer to fry them first, or at most, cook them in an air fryer at 340°F for 10 minutes.
