CHEESE & EGGS BALLS (PALLOTTE CACIO E OVA)

A Molise and Abruzzo Classic: Flavorful Cheese and Egg Meatballs

Cheese & Eggs Balls (Pallotte Cacio e Ova) are a traditional Italian delicacy that showcases the simplicity and heartiness of the Molise and Abruzzo regions.

These delightful little meatballs are made with cheese, bread, and eggs—no meat required!

With a crispy golden exterior and a soft, cheesy center, they are truly irresistible. Whether served with a rich tomato sauce or as a stand-alone snack, these are perfect for any occasion. 🧀🍞🍳

Why Nonna Loves This Recipe

Nonna loves this dish because it’s a family tradition passed down for generations. These cheese and egg balls are a great way to use up stale bread and showcase aged cheeses—a simple and delicious meal that reflects the best of rustic Italian cuisine. Easy to make, packed with flavor, and loved by everyone in the family! 💚🍽

Cooking Time

• Preparation Time: 20 minutes

• Cooking Time: 15-20 minutes

• Resting Time: –

• Total Time: 35-40 minutes

• Servings: About 4-6

• Difficulty: Medium

• Cost: Inexpensive

Ingredients

For the Meatballs

• 4 whole eggs

• 1 ½ cups semi-mature and mature cheeses (Pecorino and Caciocavallo, or substitute with Parmigiano)

• 1 ½ cups stale bread crumbs soaked in milk

• Salt, to taste

• Fresh parsley (optional)

• Seed oil, for frying

For the Sauce

• 1 ½ cups tomato purée (or peeled tomatoes)

• ½ onion, finely chopped

• Extra virgin olive oil

• Salt, to taste

Method

Prepare the Meatballs:

1. Mix the Eggs and Cheese:
   In a large bowl, beat the eggs and add the grated cheese (Pecorino and Caciocavallo). Mix well to combine.

2. Add the Stale Bread:
   Gradually add the soaked stale bread crumbs to the mixture, a little at a time, until the dough is consistent but not too hard. If the mixture is too wet, add a little more bread. Season with salt and add chopped parsley if desired.

3. Shape the Meatballs:
   With wet hands, form the dough into small meatballs (about 1 inch in diameter). If they are not holding together, add more bread crumbs until the mixture binds together.

4. Fry the Meatballs:
   Heat the seed oil in a frying pan over medium-high heat. Once hot, fry the meatballs until golden and crispy on all sides. Remove and drain them on paper towels.

Prepare the Sauce:

5. Sauté the Onion:
   In a separate pan, heat a little olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.

6. Cook the Tomato Sauce:
   Add the tomato purée (or peeled tomatoes) to the pan with the onions. Cook for about 10 minutes, adding salt to taste.

7. Combine the Meatballs and Sauce:
   Add the fried meatballs to the tomato sauce and simmer for another 5-6 minutes, stirring occasionally to allow the flavors to blend.

Serve:

8. Plate the Meatballs:
   Serve the pallotte cacio e ova hot, with a sprinkle of fresh parsley on top for garnish if desired.

Tips and Variations

• Herb Variations: Try adding oregano or basil to the sauce for a different flavor profile.

• Cheese Variations: You can experiment with different cheeses, such as Parmesan or Fontina, depending on what you have available.

• Storage: These meatballs can be stored in an airtight container in the fridge for 2-3 days or frozen for longer storage.

Nutritional Facts (Per Serving)

Cheese and Eggs Balls (Pallotte Cacio e Ova)

Cheese & Eggs Balls (Pallotte Cacio e Ova) are a traditional Italian delicacy that showcases the simplicity and heartiness of the Molise and Abruzzo regions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Italian

Servings 6

Notes

Ingredients

For the Meatballs

• 4 whole eggs
• 1 ½ cups semi-mature and mature cheeses (Pecorino and Caciocavallo, or substitute with Parmesan)
• 1 ½ cups stale bread crumbs soaked in milk
• Salt, to taste
• Fresh parsley (optional)
• Seed oil, for frying

For the Sauce

• 1 ½ cups tomato purée (or peeled tomatoes)
• ½ onion, finely chopped
• Extra virgin olive oil
• Salt, to taste

---

Method

Prepare the Meatballs:

1. Mix the Eggs and Cheese:
   In a large bowl, beat the eggs and add the grated cheese (Pecorino and Caciocavallo). Mix well to combine.
2. Add the Stale Bread:
   Gradually add the soaked stale bread crumbs to the mixture, a little at a time, until the dough is consistent but not too hard. If the mixture is too wet, add a little more bread. Season with salt and add chopped parsley if desired.
3. Shape the Meatballs:
   With wet hands, form the dough into small meatballs (about 1 inch in diameter). If they are not holding together, add more bread crumbs until the mixture binds together.
4. Fry the Meatballs:
   Heat the seed oil in a frying pan over medium-high heat. Once hot, fry the meatballs until golden and crispy on all sides. Remove and drain them on paper towels.

Prepare the Sauce:

5. Sauté the Onion:
   In a separate pan, heat a little olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
6. Cook the Tomato Sauce:
   Add the tomato purée (or peeled tomatoes) to the pan with the onions. Cook for about 10 minutes, adding salt to taste.
7. Combine the Meatballs and Sauce:
   Add the fried meatballs to the tomato sauce and simmer for another 5-6 minutes, stirring occasionally to allow the flavors to blend.

Serve:

8. Plate the Meatballs:
   Serve the pallotte cacio e ova hot, with a sprinkle of fresh parsley on top for garnish if desired.

Keyword cheese and eggs balls, pallotte cacio e ova, meatballs

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