Pallotte Cacio e Ova (Cheese and Egg Meatballs)
Category: Main Course
Servings: 15
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Pallotte cacio e ova is a delightful and comforting Italian dish that combines crispy cheese and egg meatballs in a rich tomato sauce. This traditional recipe hails from the central regions of Italy, particularly from the Abruzzo area, and is a perfect blend of simple ingredients and hearty flavors. Whether you’re preparing it for a family dinner or a special occasion, this dish is sure to satisfy everyone’s taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Stale bread (crumbs) | 75g |
| Pecorino cheese (grated) | 200g |
| Eggs | 130g |
| Fresh parsley (chopped) | 10g |
| Black pepper | to taste |
| Salt | to taste |
| Sunflower oil (for frying) | to taste |
| Tomato passata | 300g |
| Extra virgin olive oil | to taste |
| Garlic (whole) | 1 clove |
| Fresh basil | to taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 14g |
| Carbohydrates | 24g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 400mg |
Instructions:
-
Prepare the Tomato Sauce:
Start by preparing the tomato sauce for your Pallotte Cacio e Ova. In a medium-sized pan, heat a drizzle of extra virgin olive oil over medium heat. Once the oil is hot, add the garlic clove, lightly crushing it with the side of a knife. Allow the garlic to infuse the oil with its aroma for about 1-2 minutes, but be careful not to let it burn. -
Cook the Sauce:
Add the tomato passata to the pan, stirring to combine with the garlic-infused oil. Season with salt and pepper to taste, and let the sauce simmer gently for about 15-20 minutes, until it thickens and develops a rich flavor. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan. -
Prepare the Meatball Mixture:
While the sauce is simmering, move on to preparing the meatballs. Start by breaking the stale bread into small pieces, then place it in a food processor or blender to create fine breadcrumbs. If you don’t have a food processor, you can also tear the bread into small pieces by hand. -
Mix the Ingredients:
Transfer the breadcrumbs to a large mixing bowl and add the grated Pecorino cheese, chopped parsley, a pinch of salt, and freshly ground black pepper. Crack the eggs into the bowl, and use your hands to mix everything together thoroughly. Work the ingredients until the mixture is uniform and sticky, ensuring that all the breadcrumbs are coated with the cheese and egg mixture. -
Shape the Meatballs:
Take small portions of the mixture and roll them into small balls, about the size of a golf ball. You should get around 15 meatballs from this mixture. Make sure they are compact and round to avoid falling apart during frying. -
Fry the Meatballs:
Heat sunflower oil in a deep pan or skillet over medium heat. The oil should be around 160-170°C (320-340°F). Carefully lower a few meatballs into the hot oil at a time, ensuring they are not overcrowded. Fry them for about 3-4 minutes, turning occasionally, until they are golden and crispy on all sides. Use a slotted spoon to remove the meatballs and drain excess oil on paper towels. -
Simmer the Meatballs in Sauce:
Once the meatballs are fried and crispy, add them to the simmering tomato sauce. Let the meatballs cook in the sauce for an additional 10 minutes to allow the flavors to meld and for the meatballs to absorb some of the sauce’s richness. -
Final Touches:
Before serving, remove the garlic clove from the sauce. Garnish with fresh basil leaves for a burst of flavor and a pop of color. -
Serve:
Your Pallotte Cacio e Ova is now ready to be enjoyed! Serve it hot with crusty bread, a sprinkle of extra Pecorino cheese, or alongside a fresh green salad for a complete meal.
Cooking Tips:
- If you prefer a lighter version of this dish, you can bake the meatballs in the oven at 180°C (350°F) for 15-20 minutes until golden and crisp. This will reduce the amount of oil used for frying.
- For a more robust flavor, try adding a pinch of red pepper flakes or a splash of red wine to the sauce for an extra layer of taste.
- You can make the meatballs ahead of time and store them in the refrigerator for up to 2 days, or freeze them for later use.
Pallotte Cacio e Ova is a simple yet indulgent dish that brings the essence of traditional Italian cooking into your kitchen. The combination of crispy, cheesy meatballs in a tangy tomato sauce makes for an unforgettable meal that will have everyone asking for seconds. Perfect for any occasion, this dish is a great way to celebrate the flavors of Italy. Enjoy!
