Bread and Cheese Meatballs
Polpette di Pane e Formaggio
Traditional soft and tasty meatballs, prepared with bread, pecorino, eggs and herbs, then fried in olive oil.
Bread and cheese meatballs are a rustic and substantial preparation, suitable to be served as a main course or served in smaller portions. The recipe highlights the combination of the flavor of the pecorino, the softness of the bread and the scent of garlic and parsley, while the eggs bind the mixture and support its structure. Cooking in abundant olive oil creates a golden, firm surface, contrasting with a more tender and elastic interior. The consistency of the dough is the key technical element: it must be soft enough to remain pleasant to the bite, yet malleable enough to form regular balls. This dish is part of traditional cuisine, as indicated by the reference recipe.
Instructions
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6 steps · natural Italian voice
Soften the soft bread crumb
Soften the soft bread crumb in water until tender, then squeeze carefully to remove excess water. If using breadcrumbs, skip this step and proceed directly to combining the ingredients. soft bread crumb It should be moist but not wet, so that the dough will maintain an elastic consistency.
Combine bread and pecorino
Collect the mixture in a bowl soft bread crumb well squeezed or the breadcrumbs and the pecorinoMix until the cheese is evenly distributed. the mixture Initially it should appear homogeneous and without compact lumps of bread or pecorino.
Add flavorings and eggs
Combine the eggs, garlic, chopped parsley, and salt. Mix well. the mixture carefully, incorporating the eggs evenly. If you like, also add a pinch of baking sodaThe dough should become soft, elastic, and smooth, without being runny.
Shape the meatballs
Take portions of the dough and shape them into balls of the desired size, compacting them with your hands. Maintain a regular shape and a well-sealed surface: the meatballs should hold together without opening before cooking. Arrange them gradually on a flat surface, ready for frying.
Heat the oil
Pour plenty of olive oil into a skillet and heat it up over medium heatThe oil should be hot before adding the meatballs, but not too hot: a moderate temperature promotes even cooking and limits the risk of the outside browning quickly, leaving the inside undercooked.
Fry the meatballs
Dip the meatballs in hot oil and fry them over medium heat, turning them gently when necessary. Continue until the surface is evenly golden and the texture firm. Keep frying evenly so the cheese and bread will cook without burning on the outside.
Chef's Tips
The editors recommend keeping the dough soft but malleable: add the eggs gradually, so the meatballs will stay firm without becoming tough after frying.
Ingredients
- Ingredients for 4 people
- (5.29 oz) 150 g of soft bread crumb (no crust) (or breadcrumbs)
- (10.58 oz) 300 g cheese pecorino
- 4-5 eggs
- garlic, chopped parsley
- 1 pinch of baking soda (to taste) salt
- olive oil for frying
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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