The Cheese and Egg Balls are one of the most popular recipes in Abruzzese cuisine, created to make up for the scarcity of meat during the war.
If fried without the sauce, they can be served as an appetizer, otherwise, complete the recipe and serve it as a main course.
They demonstrate how, in traditional cooking, creativity arises from necessity and the ability to make the most of what was available.
In the peasant homes of the past, when meat was a luxury and meals were built around products from the land and livestock, cheese, eggs, and bread were never lacking.
From these essential ingredients comes one of the most beloved meatballs of Abruzzese cuisine, soft, fragrant, and completely vegetarian.
Despite their humble origins, Cheese and Egg Balls have earned a special place in regional gastronomy, becoming stars of festivals, Sunday lunches, and family recipe books passed down from generation to generation.
Every family has its own version… some add a spicier note, some use only pecorino, others prefer a thick and fragrant sauce based on summer preserves.
If you are looking for a dish that combines tradition, genuineness, and irresistible flavor, this recipe is for you.
They are truly exceptional, very good, and especially without having to add many ingredients. Personally, I almost always have some stale bread at home, and this is one of those right recipes to use it.
The dough obtained is quite delicate, so make it with care and especially follow the advice to cool it in the fridge before forming the balls. For the recipe I used Pecorino Romano from Pinna Cheese, a company rich in history and their products are a guarantee.
Approx. 98 Kcal per ball
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 34 cheese and egg balls
- Cooking methods: Slow Cooking, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making Cheese and Egg Balls
- 10 1/2 oz stale bread
- 5 1/4 oz grated Parmesan
- 5 1/4 oz Pecorino (grated)
- 4 eggs (small or 3 large)
- 1 clove garlic
- 1 bunch parsley (fresh or dried)
- to taste pepper
- peanut oil for frying
- 1 lb 5 oz oz tomatoes (or canned peeled tomatoes)
- 1/2 bell pepper (medium)
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- basil (a few leaves)
- to taste salt (just a little)
Tools
- 1 Pan Pan
Preparation of Cheese and Egg Balls
Soak the bread well and let it drain in a colander, then crush the bread with your hands into a pulp.
Separately mix the grated cheeses, then add them to the bread, also add the chopped parsley and garlic, the pepper….
….the eggs and mix well to obtain a homogeneous mixture.
Let it rest for at least 1 hour in the fridge, then form the meatballs….
and fry them in hot oil, drain on absorbent paper and if desired, they can already be served as an appetizer.
Take a large pan with high sides, put in the extra virgin olive oil, garlic, and chopped bell pepper and let it heat for a few minutes, then add the fresh chopped tomatoes or the peeled tomatoes, a glass of water, a bit of chopped basil, mix well and bring the sauce to a boil and cook for about 10-15 minutes.
Add the cheese and egg balls to the obtained sauce and cook, stirring for a few minutes.
Serve hot.
