Pallotte Cacio e Ova
- 45 min
- Serves 4
- 7 ingredients
15 minutes to prep, 30 to cook. These rustic Abruzzo meatball‑alternatives combine creamy pecorino, fluffy eggs, and hearty bread into golden, tender balls that soak up a rich tomato sauce. Simple, comforting, and perfect for a quick family dinner, they showcase how humble pantry staples can create a truly satisfying meal.
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Method
In a bowl, combine the grated pecorino cheese, beaten eggs, and crumbled bread. Season with a pinch of salt and pepper, and mix until a cohesive dough forms.
Kitchen notes · Added by ReelsMeals: Cheese, egg, and bread form a cohesive mixture. Mix until the crumbs are moistened throughout.
Shape the mixture into small balls about the size of a walnut, roughly 2–3 cm in diameter.
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the balls in a single layer, being careful not to overcrowd the pan.
Kitchen notes · Added by ReelsMeals: Oil shimmers before the balls go into the skillet. Leave space between pieces for easier turning.
Cook the balls, turning occasionally, until they are golden brown on all sides, about 3–4 minutes per side.
Kitchen notes · Added by ReelsMeals: Balls are golden on all sides. Turn gently so they brown evenly without breaking.
Pour the tomato sauce over the browned balls, reduce the heat to low, cover the skillet, and let simmer for 15–20 minutes until the balls are soft and the sauce has thickened.
Kitchen notes · Added by ReelsMeals: Balls soften as the tomato sauce thickens around them. Keep the simmer low while covered.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Remove the lid, increase the heat to medium for 2 minutes to allow any excess liquid to evaporate and the sauce to cling to the balls.
Kitchen notes · Added by ReelsMeals: Sauce clings to the balls after the uncovered simmer. Stir carefully as the excess liquid evaporates.
Serve the pallotte hot, garnished with extra grated pecorino cheese and, if desired, fresh herbs such as parsley or basil.
Tips while you cook
- Form Consistent Balls
- Shape the mixture into uniform walnut‑size balls before cooking.
- Avoid Overcrowding the Pan
- Add the balls in a single layer without crowding.
- Cover While Simmering
- Cover the skillet during the 15–20 minute simmer.
- Finish by Reducing Sauce
- After simmering, remove the lid and increase heat for 2 minutes to evaporate excess liquid and coat the balls.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Massi Cooks Italian’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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