Cheese and egg balls in the microwave, without frying them and so fast they’ll surprise you. A recipe that will enrich my collection of microwave recipes. The original recipe of Abruzzese balls is made with bread, cheese, and eggs, shaped into balls after resting, and then, once dusted in flour, they are fried. Finally, their cooking is finished in tomato sauce, which in this case is cooked in the microwave. I think it’s very practical to cook meatballs in the microwave, whether they are meat or eggplant, because they turn out lighter and, most importantly, you don’t have to keep an eye on them while they cook. Go big with the doses of Abruzzese balls in the microwave because at the end of the article, I’ll tell you how to cook and store them for 15 days.

My motto is: in cooking, as in life, you need courage. From the pan to the jar is the name of my blog and my social profiles, which encapsulate all the courage of offering you traditional recipes in a modern and quick key. I hope this leads you to understand that yes, we can eat like our grandmothers but with energy and time savings.

Here is a series of microwave side dishes to accompany the cheese and egg balls in the microwave:

recipe for cheese and bread balls in tomato sauce cooked in the microwave

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All Seasons

602.45 Kcal

calories per serving

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Energy 602.45 (Kcal)
Carbohydrates 51.27 (g) of which sugars 5.81 (g)
Proteins 31.94 (g)
Fat 30.42 (g) of which saturated 11.50 (g)of which unsaturated 6.74 (g)
Fibers 4.45 (g)
Sodium 2,252.28 (mg)

Indicative values for a portion of 200 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

4.6 oz stale bread (only the crumb – 190 gross weight)
2.6 oz pecorino romano (grated)
2.6 oz grated Grana Padano
6 eggs
1 clove garlic
2 sprigs parsley
2 pinches pepper
extra virgin olive oil (spray)
5 tbsp all-purpose flour
2 cups cups tomato sauce
6 leaves basil (fresh or in salt and oil)

What You Need to Cook Cheese and Egg Balls in the Microwave

1 Pot for microwave
1 Microwave Tray
1 Bowl
1 Deep Plate

Procedure

To start, peel and chop the garlic clove, wash and chop the parsley. Remove the crust from the bread and then crumble it with your hands or with the help of a mixer.
Until it is reduced to coarse crumbs, which you will drop into the bowl.
Add the 2 grated cheeses, the chopped parsley and garlic, and finally the eggs.
Knead everything well, then cover the bowl and place it in the refrigerator to cool and firm up for 30 minutes.
While the balls’ mixture rests, work on the sauce. Peel a small red onion, slice it thinly, and distribute it in the microwave pot, add oil, and then brown it uncovered for 2 minutes at 1000 watts. Then, add 2 cups of tomato puree, salt, and some basil leaves. Stir, cover with its lid and cook for 6 minutes at 800 watts. Set aside.
With damp hands, shape the balls, roll them in flour, and then place them in the heated tray, lightly greased.
Spray the balls with a little oil and then cook them for 12 minutes with combined microwave + grill function.
If your grill is not very efficient, use a microwave riser to move closer to it.
Once finished, immerse the cheese and egg balls in the tomato sauce.
Close the pot with the lid and cook the balls in sauce in the microwave, for another 6 minutes at 800 watts.
Serve the cheese and egg balls on a serving plate, garnishing with basil leaves.