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Pallotte cacio e ova - polpette di formaggi e uova facile

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Pallotte Cacio e Ova

Cultural Context

Pallotte Cacio e Ova hails from the Abruzzo region of Italy, where it was traditionally made by shepherds as a hearty meal using simple, locally sourced ingredients. This dish reflects the resourcefulness of Italian cuisine, transforming stale bread and cheese into a delightful treat. Today, it is enjoyed in various forms across Italy and has gained popularity in Italian restaurants worldwide, often served as a comforting appetizer or main dish.

ItalianITmain
45 min
medium
4 servings
Servings4
150 gr pecorino grattugiato
200 gr parmigiano reggiano
3 uova
100 gr pangrattato
1 cucchiaino raso di sale
50 gr cipolla tritata
50 gr peperone rosso tritato
prezzemolo q.b.
700 ml passata di pomodoro
300 ml acqua

pecorino cheese

๐Ÿฅ—Healthier: parmesan cheese

๐Ÿ’ฐCheaper: grated cheese blend

Parmesan cheese is lower in fat and sodium, while a cheese blend can reduce costs.

olive oil

๐Ÿฅ—Healthier: avocado oil

๐Ÿ’ฐCheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is more budget-friendly.

1

In a bowl, combine the grated pecorino, grated parmigiano, eggs, breadcrumbs, salt, chopped onion, chopped red pepper, and parsley to form the meatball mixture.

2

Shape the mixture into small balls.

3

In a pot, heat the passata di pomodoro and water to create a sauce.

4

Add the meatballs to the sauce and cook until they are firm and cooked through.

Cooking Techniques

mixingfrying

Spice Level:

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Dietary

vegetarian

Allergens

milkeggswheat

Also Known As

Cheese and Egg BallsCacio e Ova
Local Name: Pallotte Cacio e Ova

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