How to Make Delicious PECORINO Cheese Balls at Home!
Italian Pecorino Cheese Balls, known as: Pallotte Cacio e Uova, is an iconic dish from my hometown in the Abruzzo region. This cheese ball recipe has been around for over 100 years, rooted in the cucina povera tradition, making use of every day ingredients and turning them into a delicious meal. Originally, it was created as a way to use up leftover bits of cheese and stale bread.
Made with pecorino (sheep’s milk cheese), bread, and eggs, this dish consists of just a few simple ingredients, yet it delivers the cheesiest, most comforting flavors. The golden, crispy exterior gives way to a soft, fluffy inside, making each bite unmistakably, irresistible.
When these crunchy golden spheres are simmered in a simple tomato sauce, they absorb all its rich flavors, and given their richness, you might be convinced there was meat in them… yet they’re completely vegetarian!
The pleasantly sharp taste of pecorino is perfectly balanced with fresh parsley. Despite its humble origins, this dish doesn’t taste like poor man’s food at all. The best part is that you can store leftovers in the refrigerator. Just make sure to chill your homemade cheese balls in an airtight container or cover them with plastic wrap. Additionally, you can keep them in the fridge for 2-3 days, or freezer (uncooked) for 3 months.
Whether enjoyed as snacks, an antipasto or a main meal, the satisfaction factor is off the scale!
Watch How to Make Delicious PECORINO Cheese Balls at Home!
The Italian cheese balls are so good that they will be gone in seconds.
Vincenzo’s plate tips
Bring out the big cheese
You can use other cheeses like Parmigiano Reggiano or any other type of grated cheese, but if you can source it use the OG and my absolute favourite, pecorino—it adds the perfect kick.
Stalemate
Use stale bread (just 1-2 days old is fine) as it really adds to the texture. However, fresh bread works too as the dough is the secret to creating really moist cheese balls. Make sure the bread is soaked well in water and softened before adding it.
Don’t be salty
Don’t add salt while making your cheese dough balls. Pecorino is quite salty, so adding more salt can overpower the flavor.
Ball size
You can choose the size of your cheese balls, but don’t make them too big. The perfect size is around a ping-pong or golf ball.
Freeze, please
You can freeze leftover cheese balls by placing the tray with the balls into the freezer. Once they are frozen, transfer them to a Ziploc bag/air-tight container. When you’re ready to eat, you can fry them straight from the freezer—no need to thaw!
Sustainability tip
I use sunflower oil for frying cheese balls. You can also use extra virgin olive oil (EVOO), but unlike sunflower oil, you can’t reuse it after frying.
Toothpick Hack
If you don’t have a thermometer to measure the oil temperature, get a toothpick and submerge the tip into the oil. If bubbles form around it, the oil is ready for frying.
How to Serve Pecorino Cheese Balls
You can enjoy the fried cheese balls piping hot straight from the pot, or serve them on a plate with a side of tomato sauce for dipping. But the best way to enjoy these delicious golden spheres of joy is to dunk them in gently bubbling tomato sauce. Then, transfer them into a bowl, drizzle with added tomato sauce, and top with fresh basil.
Pecorino Cheese Balls
Print Recipe
Equipment
- Large-sized mixing bowl
- Medium sized bowl
- Tray with baking paper
- Small bowl of water
- Medium-sized frying pan
- Garlic crusher, optional
- wooden spoon
- Small-sized pot
- Sieve
- Bowl with paper towel
Ingredients
For the Cheese Balls
- 400 g / 14.1 oz Pecorino cheese, grated
- 3-4 slices of Italian bread, sourdough
- 4 eggs
- 2 Tbsp breadcrumbs
- A fresh bunch of parsley, chopped
- Sunflower oil
For the Sauce
- 1 clove of garlic, crushed
- A fresh bunch of basil
- 1 bottle of passata
- Extra virgin olive oil, EVOO
- Salt & pepper
Instructions
Forming the Cheese Balls
- In a large bowl, add the grated pecorino. Break up any clumps with your hands to make sure it is finely grated. Then, add the breadcrumbs and chopped parsley.
- In a medium bowl, pour in enough water to cover and soak the bread. Once softened, squeeze out all the water and crumble it with your hands, straight into the cheese ball mix.
- Add the eggs to the pecorino mixture and mix well with your hands until fully combined.
- Wet your hands to prevent sticking and start forming the mixture into small balls, around 4cm in diameter. Repeat until all your mixture is finished and place each cheese ball onto the tray lined with baking paper.
Making the Sauce
- Pour a generous amount of EVOO into a large pan over low heat. Add a splash of water and the crushed garlic. Cook the garlic until golden.
- Add the passata and mix well. Let it cook over low heat for 20 minutes.
Frying the Cheese Balls
- While waiting for the sauce to cook, fill at least half of a small pot with sunflower oil and heat to 150°C / 302°F (or until the tip of a toothpick sizzles up when you submerge the tip in the oil).
- Using a sieve, carefully transfer the cheeseball into the hot oil. Fry in batches of five (or as many as you choose depending on the size of your pot, ensuring not to overcrowd it). Let them cook for 1 minute before moving them around to prevent breaking and cook evenly all over.
- Fry the cheese balls for 2-3 minutes or until golden brown. Transfer them to a plate lined with a paper towel to absorb excess oil.
Combining the Pecorino Balls with the Sauce
- Season the sauce with salt and pepper to taste.
- Tear the basil leaves by hand and add them to the pan.
- Add the cheese balls to the warm sauce. Use a spoon to gently turn them around, so they will be fully coated.
- Keep the heat low and let the cheese balls cook in the sauce for 10 minutes, turning them slightly so they are well-coated.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
No passata? You can make it at home! All you need are these veggies: tomatoes, bell peppers, EVOO, and basil
Turn your leftover bread into a refreshing salad made with vegetables like tomatoes, cucumber, and onion.
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