The cheese and egg balls are bread, cheese, and egg meatballs. This dish is typical of the Abruzzo region, originating from the peasant tradition: a dish considered poor given the ingredients but today regarded as one of the specialties of traditional Abruzzo cuisine.
The original recipe for cheese and egg balls involves frying the meatballs before adding them to the tomato and pepper sauce; however, I prefer to make a lighter dish, equally tasty, so I do not fry them and cook them directly in the accompanying sauce.
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Recipes with Stale Bread
Meatballs
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
Ingredients
- 10 1/2 oz stale bread crumbs
- 5 1/4 oz Abruzzese pecorino cheese
- 4 Medium eggs
- 1 bunch Parsley
- to taste Black pepper
- to taste Salt
- 2 Red bell peppers
- 7 oz Tomato pulp
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
Preparation
To make the Cheese and Egg Balls, in a large pan, sauté the chopped onion over low heat with a drizzle of extra virgin olive oil.
Wash and clean the peppers: remove the stem, seeds, and cut them into thin strips. Add them to the onion along with the tomato pulp and cook over low heat for 15-20 minutes. If the sauce becomes too thick, add some water.
Meanwhile, in a large bowl, mix the bread crumbs, previously crumbled, with the grated pecorino.
Add the eggs, one at a time, mixing well. Then add the chopped parsley (washed and dried beforehand), salt, and pepper to taste, and knead with your hands to obtain a homogeneous mixture.
With your hands, take the mixture and form balls the size of a walnut.
Put the meatballs in the pot with the sauce and cook them for a few minutes over low heat, being careful to turn them; otherwise, they might break.
Add a splash of boiling water to mix and flavor the balls well with the sauce. Serve hot and enjoy!
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