Cheese Meatballs: Pallote Pecorino e Uova

Total Time:
25 min
10 min
Inactive Prep:
15 min
6 servings


  • 2 pounds pecorino dolce, freshly grated
  • 2 cups bread crumbs
  • 6 eggs
  • 2 cloves garlic, sliced
  • 1 bunch Italian parsley, finely chopped
  • Salt and pepper
  • 2 quarts olive oil, for frying
    • Directions

      In a large bowl, combine the cheese, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well.

      In a tall-sided pot, heat the olive oil to 375 degrees F.

      While the oil heats, roll the mixture into 1-inch balls. Fry them in the oil, working in batches to avoid crowding the pan and lowering the temperature of the oil. Cook the balls until uniformly golden brown, about 5 minutes, then remove with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot.