Pallotte cacio e ova are the most divine meatless meatballs, a traditional peasant dish typical of Molise and Abruzzo, where they are even sold as finger food. Soft, plump cheesy bread balls in a tasty tomato sauce, pallotte are made with a mixture of stale bread, eggs and cheese, then fried and then sautéed in tomato sauce. Serve with or without pasta for an exceptionally flavorful low budget meal .
The history of pallotte cacio e ova.
Pallotte cacio e ova is a traditional recipe from Italy’s second smallest region Molise and the neighboring Abruzzo region. Abruzzo and Molise were actually one region until they were split in 1970. Consequently, they have a very similar kitchen and many shared dishes and pasta types, like the spaghetti alla chitarra which I used in this recipe.
These cheese and egg balls are one of many recipes that originated in what Italians call ‘la cucina povera’, the poor or peasant kitchen. A typical feature of these past low-budget, waste-reducing recipes was the lack of meat, because many Italians either couldn’t afford it or kept it for special occasions.
Dishes were made from simple ingredients including seasonal vegetables and leftovers. In this recipe, the meat in other types of ‘meatballs’ was replaced with bread, cheese, and eggs. The bread, of course, is old bread. Plus, the cheese was originally leftover bits of cheese, often an aged local pecorino called rigatino.
However, today Italians often use freshly grated Parmigiano or Pecorino or a mix of both. This is what I used for my pallotte cacio e ova.
Similar Italian recipes.
Another similar recipe worth trying is Calabrian ricotta balls, which include ricotta and are also served in a tomato sauce, with or without pasta.
Interestingly, over time, the ratio of cheese to bread in pallotte cacio e ova dough changed, Originally, the poorer people used more bread. Now, everyone uses more cheese which makes the balls softer and more flavorful.
Another comparable ‘poor’ recipe that has more cheese than it used to is passatelli. Those soft strands of dough from Emilia-Romagna also contain cheese, bread and eggs. But, instead of rolling them into a ball, Italians use a special tool called a passatelli iron to press the dough into strands which they often cook in broth.
Ingredients for pallotte cacio e ova.
Bread: Bread gives the pallotte structure and shape. Traditionally, they use stale bread without crusts soaked in milk. You can use ready-made breadcrumbs instead. I have made this recipe with both.
Milk: This softens the stale bread. I prefer to use an organic whole milk for flavor and fat content. You don’t need very much.
Egg: Eggs bind the balls together and help create a softer texture. You can use 2 to 3 small eggs. Start with two and then if needed, add another. I prefer organic free range eggs for their flavor and nutritional value.
Cheese: You can find pallotte cacio e ova made with Parmigiano Reggiano and/or Pecorino Romano. Some cooks also add other cheese such as caciocavallo. Aged cheese adds more flavor but it’s best freshly grated.
NB Most Italian hard cheeses are made with animal rennet. So, they aren’t vegetarian. Use a vegetarian parmesan cheese to keep this recipe vegetarian.
Parsley – The only other ingredient in the cheese and egg balls is a little fresh parsley for a light herby note. It’s not essential, but I have seen it in in recipes from both Molise and Abruzzo. Alternatively, some recipes call for nutmeg instead of parsley.
Other ingredients.
Tomato Sauce: The sauce is easy. All you need is tomato passata and garlic. The latter is usually just peeled and kept whole to remove when the sauce is ready. Some cooks add fresh basil leaves to the tomato sauce. I prefer to add it to the finished dish.
The Pasta: As per the recipe I followed from Molise, I used spaghetti alla chitarra a square cut spaghetti from Molise and Abruzzo, traditionally made with a unique tool called a chitarra (guitar).
I used dried pasta this time but I have made alla chitarra myself for a number of other recipes including pallotine alla chitarra, which has tiny veal meatballs in the sauce. You can also use normal spaghetti instead.
Step by Step instructions.
Pallotte cacio e ova are really easy to make. All you need are your hands to roll the soft dough into balls and then give them a quick shallow fry, then simmer in the tomato sauce.
Soak the bread. If using stale bread, take off the crusts and discard. Cut the bread into cubes and then soak in a bowl with the milk for about 15 minutes. Next, squeeze out the milk from the bread and place in another bowl. If using ready-made breadcrumbs just mix them with a dash of milk before adding the other ingredients.
1) Add the grated cheese, eggs and chopped parsley to the breadcrumbs and mix with your hands or a fork until you have a smooth dough.
2) Use your hands to slightly knead a tablespoon of dough to soften it further and then roll the dough into a small ball, around the size of a walnut. Place the ready balls on a flour dusted tray and continue until you have used all the mixture. You can make your pallotte bigger if you prefer to serve then without pasta.
3) Fry the pallotte in vegetable or sunflower oil until golden brown on each side. Leave to rest in a bowl with kitchen paper to drain the excess oil.
4) Make the tomato sauce. Fry the garlic in a little olive oil then add the tomato passata. Cook for 8-10 minutes.
5) Cook the pasta al dente in a large pot of salted water. Drain when it’s cooked and add it to the tomato sauce. Mix the pasta and sauce together and then add the pallotte. Gently stir everything together over a low heat for a couple of minutes. Serve immediately with some fresh torn basil leaves sprinkled on top.
If not using pasta, drop the pallotte in the tomato sauce and simmer gently for 5-10 minutes. Add a little water if the sauce dries up too much. Remove from the heat and serve!
What to do with leftovers.
If you have leftover spaghetti mixed with pallotte cacio e ova you can keep it in the fridge in an airtight container for 2-3 days. Re heat on the stove top or in the microwave with the addition of a little liquid (water, stock or tomato passata).
Alternatively, bake in a preheated oven with some piece of butter and grated cheese on top. This is my favorite way.
If you have leftover cheese and egg balls with tomato sauce (no pasta), you can keep them sealed in the fridge for up to 3 days and reheat on the stove top or in the microwave.
Alternatively, You can also freeze leftovers in a freezer safe container for 1-2 months. Just ensure they are fully defrosted before heating gently in a pan or microwave. Add a little water to the sauce before reheating to ensure it doesn’t dry out.
Pin for later.
Let me know what you think.
This humble dish of Italian cheese and egg balls is not only low-budget but also very versatile! You can serve pallotte cacio e ova as I have in tomato sauce with spaghetti, or without the pasta, or even on their own without sauce! Plus, you can make them as big or small as you like.
If you make this iconic recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.
Your feedback is really appreciated!
Buon Appetito!
Pallotte cacio e ova (cheese and egg balls) in tomato sauce with pasta.
Soft, plump cheesy bread balls in a tasty tomato sauce, pallotte cacio e ova are made with a mixture of stale bread, eggs and cheese, then fried and then sautéed in tomato sauce. Serve with or without pasta for an exceptionally flavorful low budget meal .
Equipment
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1 large bowl to make cheese and egg ball dough
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1 frying pan to fry pallotte
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1 deep skillet to cook sauce and mix in spaghetti and pallotte
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1 large pot to cook spaghetti
Ingredients
For the pallotte cacio e ova (cheese and egg balls)
- 5.5 ounces grated Parmigiano and Pecorino you can use both cheeses or just one type.
- 3.5 ounces breadcrumbs homemade or ready-made
- 2-3 eggs
- 1 handful fresh parsley chopped
- 5 floz fresh milk to soak stale bread, ready-made breadcrumbs only need 2 tablespoons
- salt to taste
For tomato sauce.
- 14 ounces tomato passata You may need more if not using pasta.
- 2-3 cloves garlic peeled
- 1 handful fresh basil leaves add to sauce or on plates when serving.
Other ingredients
- 12 ounces spaghetti alla chitarra or normal spaghetti
- vegetable or sunflower oil for frying pallotte
- 3 tablespoons extra virgin olive oil. or normal olive oil.
Instructions
Make the pallotte cacio e ova
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If using stale bread, take off the crusts and discard. Cut the bread into cubes and then soak in a bowl with the milk for about 10 minutes. Next, squeeze out the milk from the bread and place in another bowl. If using ready-made breadcrumbs just mix them with a dash of milk before adding the other ingredients.
-
Add the grated cheese, eggs and chopped parsley to the breadcrumbs and mix with your hands or a fork until everything is incorporated together into a rough dough.
-
Use your hands to slightly knead a tablespoon of dough to soften it further and then roll the dough into a small ball, around the size of a walnut. Place the ready balls on a flour dusted tray or plate and continue until you have used all the mixture. You can make your pallotte bigger if you prefer to serve then without pasta.
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Fry the pallotte in vegetable or sunflower oil until golden brown on each side. Leave to rest in a bowl with kitchen paper to drain the excess oil.
Cook the pasta, finish and serve.
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Notes
Nutrition
Calories: 731kcalCarbohydrates: 92gProtein: 33gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 108mgSodium: 871mgPotassium: 753mgFiber: 6gSugar: 9gVitamin A: 1040IUVitamin C: 12mgCalcium: 560mgIron: 5mg
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