In many Italian kitchens, meatballs tell stories of home, creativity, and tradition. Meat, vegetables, bread, cheese—each region has its own version… but there’s one that carries the scent of peasant tradition, without meat, made only with bread, cheese, and eggs. This recipe, shared between Molise and Abruzzo, turns simple ingredients into an irresistible dish: Pallotte Cacio e Ova.
Ingredients
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100 g sheep’s cheese
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100 g Parmesan
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2 eggs
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100 g stale bread
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250 ml milk
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1 bell pepper
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1 bottle Colavita Strained Tomatoes
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2 cloves garlic
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Parsley
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Colavita Extra Virgin Olive Oil
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Basil
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Salt
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Pepper
Soak the stale bread in milk, crumbling it until smooth, and squeeze out excess liquid.
In a bowl, mix the eggs and grated cheese, add some pepper, one minced garlic clove, and chopped parsley. Combine with the bread and mix well.
Let the mixture rest in the fridge for about an hour. After resting, shape into balls and fry them in hot oil until golden.
In a large pan, heat a drizzle of olive oil and sauté one garlic clove with the diced bell pepper.
Add the strained tomatoes and a glass of water, bring to a boil; let the water evaporate, then finish cooking by adding a few basil leaves and the fried balls, letting them absorb the flavors for about 15 minutes.
