Pallotte Cacio e Uova, the Abruzzese Recipe

These Abruzzese meatballs made with bread, cheese, and eggs will amaze you! Here's how to make them.

4 Extra Fresh Large AIA Eggs

150 g of grated pecorino cheese

200 g of bread

1 bunch of parsley

1 clove of garlic

Half an onion

400 g of tomato sauce

Extra virgin olive oil

Salt

Pepper

Description

Abruzzo is not only the land of arrosticini, the pallotte cacio e uova are in fact another of the most representative and tasty dishes of this wonderful Italian region.

The pallotte cacio e uova, are nothing more than meatballs of bread, cheese, and eggs that are part of the tradition. Like all the oldest recipes, even the pallotte cacio e uova were born as a poor dish to recover leftover ingredients. Here's how to prepare this delicious recipe, which like the traditional meatballs, everyone will love!

Procedure

Put the crumbled bread, eggs, chopped parsley, finely chopped garlic clove, and grated pecorino cheese in a bowl.

Mix very well the ingredients until you have a homogeneous mixture. With the obtained dough, create small meatballs the size of a walnut. Fry the meatballs in a pan with a drizzle of oil. In a pan, sauté the thinly sliced onion in a drizzle of oil. Add the tomato sauce and adjust the salt.

When the pallotte cacio e uova are crispy and amber on the outside, dip them in the sauce and let them cook on low heat for about 20 minutes.

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