Cacio e ova balls, the traditional Abruzzese recipe that has gone viral, is a simple yet flavorful dish that has taken social media by storm in recent months.
Cacio e ova balls, the traditional Abruzzese recipe that has gone viral, is a simple and tasty dish born as a way to use leftovers when nothing was wasted in the kitchen, and stale bread became a precious ingredient. Today, these soft meatballs made of bread, cheese, and eggs have become a big trend again thanks to shared videos online, and I discovered them this way: my cousin showed me a video, and I was immediately intrigued. After trying them, I understood why everyone is talking about them: they are irresistible!
The most authentic version involves frying and then passing them through tomato sauce, but you can make them without frying for a lighter result. In any case, they remain a tasty and convenient dish, perfect served hot but also delicious at room temperature.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 904.56 (Kcal)
- Carbohydrates 30.82 (g) of which sugars 7.07 (g)
- Proteins 22.09 (g)
- Fat 78.80 (g) of which saturated 21.23 (g)of which unsaturated 49.73 (g)
- Fibers 3.08 (g)
- Sodium 2,067.97 (mg)
Indicative values for a portion of 275 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
- 3 1/2 oz stale bread
- 1/2 cup milk (approximately)
- 10 1/2 oz cheese (grated rigatino or pecorino)
- 2 eggs
- parsley
- pepper
- seed oil (for frying)
- 1/2 onion
- 1/2 pepper (small)
- extra virgin olive oil
- 17 1/2 oz tomato pulp
- salt
- pecorino (for serving)
Tools
- 1 Bowl
- 1 Pan
Preparation
Cut the stale bread into pieces and place it in a bowl with the milk. Let it soften until it has absorbed all the liquid
Drain the bread from the excess milk, squeeze it well, and crumble it with your hands.
Add the grated cheese, eggs, chopped parsley, salt, and pepper.
Mix until you obtain a compact dough: it should become a soft but workable ball
Take small portions of dough and shape them into balls of the same size. They should be nice and round
Heat plenty of seed oil and fry the balls until they are golden all over.
Drain them on absorbent paper.
(If you prefer, you can skip frying and cook them directly in the sauce, but the traditional recipe calls for frying.)
In a saucepan, sauté the chopped onion and the pepper cut into small cubes.
When the sauté is ready, add the tomato sauce, adjust with salt and pepper, and bring to a boil. Add the balls and let them cook until the sauce reduces slightly.
After submerging them in the sauce, let them flavor for a few minutes, stirring gently.
When the sauce has nicely thickened, turn off the heat and serve with a sprinkle of pecorino cheese.
⭐ Final Notes and Tips from Aunt Debby
The cacio e ova balls are one of those dishes that evoke home and tradition, yet always make a great impression on the table. They are perfect freshly made but remain delicious at room temperature, making them great to take outside the home as well.
If you don’t like peppers, you can easily omit them from the sauté: the recipe will still be flavorful.
Conversely, if you prefer a more intense flavor, you can add a pinch of chili pepper to the sauce for a slightly spicy note that pairs perfectly with the cheese in the balls.
For a lighter version, you can skip frying and cook them directly in the tomato sauce, letting them flavor for a longer time. They will be softer but still delicious.
Always remember the final sprinkle of pecorino cheese: it’s that extra touch that makes all the difference!
If you enjoyed the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X
FAQ (Questions and Answers)
Can I cook the cacio e ova balls without frying them?
Yes, you can cook them directly in the tomato sauce for a lighter version. Just let them flavor a few minutes longer until they are soft and well-cooked.
What cheese is best to use for the balls?
The traditional recipe calls for rigatino, but you can easily use pecorino. The important thing is that it’s a flavorful and well-aged cheese to give character to the dough.
