Pallotte Cacio e Uove Cheese and Egg Meatball
Recipe type: appetizer
  • 3 Cups grated Pecorino Romano or Pecorino Tuscano
  • 1.5 Cups grated Parmigiano Reggiano
  • 1 large sliced Italian loaf of bread
  • 4 large eggs
  • Two teaspoons minced fresh parsley
  • One large garlic clove minced fine, (approx. 1 teaspoon)
  • Pinch of salt
  • 1 cup flour for dusting
  • Two Cups Extra Virgin Olive oil
  • One cup canola or vegetable oil
  • 4-5 leaves basil
  1. Cut the crust off the bread and cut the moist insides into small ¼ to ½ inch pieces.
  2. Mix the cheeses, eggs, parsley, garlic, and bread in a bowl and add the dash of salt.
  3. Squeeze the mix in your hands to incorporate well.
  4. Cover and place in the refrigerator for 10 minutes for the flavors to soak in.
  5. Pull from the refrigerator, re-knead, and make two-ounce balls by rolling in between both palms. Roll into the flour to dust and place on a plate or tray.
  6. Place the tomato passata on the burner and add a good rope of extra virgin olive oil to it.
  7. Cover and turn the heat to a low simmer.
  8. Place the extra virgin olive oil and vegetable/canola oil in a small 1 ½ Quart, high sided frying pan. This is enough to cover and fry each ball. (Note: If you have only larger frying pans you may end up with flat meatball sides and you will have to turn the balls and possibly injuring them.) You may need more oil if you have large frying pans.
  9. Fry the balls in batches in 350-375 F oil for two to three minutes until golden brown.
  10. Using a slotted spoon, place the balls on paper napkins to leach the oil for three minutes then gently place the balls into the tomato passata.
  11. When all the cheese and egg meatballs are in the tomato sauce, place on the lowest heat you have and simmer for one hour gently turning occasionally before serving.
  12. Before serving top with fresh chopped basil.
Recipe by Pizza Today at