Pecorino “Meatballs” in Tomato Sauce

Ingredients

• 4 oz country-style white bread (Torn into pieces; used to make fresh breadcrumbs)
• 6 oz pecorino Romano (Rind trimmed; cut into chunks, not pre-grated)
• 2 oz Parmesan cheese (Rind trimmed; cut into chunks, not pre-grated)
• 2 cloves garlic (Peeled)
• 0.25 cup fresh basil (Loosely packed leaves, plus more for serving if desired)
• 3 large eggs (Beaten)
• 0.5 cup extra-virgin olive oil (For frying)
• 28 oz whole peeled tomatoes (Preferably canned; crushed or blended until smooth)
• 1 small yellow onion (Halved; one half may be used to flavor the sauce and removed before serving)
• 0.25 cup fresh basil (For the tomato sauce)
• kosher salt (To taste, for the cheese mixture, frying oil, and sauce)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Tear the bread into pieces. Process it in a food processor until fine, even breadcrumbs form. Measure out the crumbs and set them aside.

2. 2

   Add the pecorino Romano, Parmesan, garlic, and basil to the food processor. Pulse until the cheeses and aromatics are finely chopped and evenly combined.

3. 3

   Transfer the cheese mixture to a large bowl. Add the fresh breadcrumbs and beaten eggs, then season with black pepper and a modest amount of salt—the cheeses are already quite salty. Stir until a cohesive, dough-like mixture forms.

4. 4

   Let the mixture stand for about 5 minutes so the breadcrumbs can absorb moisture. Check the consistency: it should hold together when pressed. If necessary, adjust with a little more breadcrumb or beaten egg.

5. 5

   Using damp hands, shape the mixture into compact balls approximately 1½ inches in diameter. Place them on a tray without crowding.

6. 6

   Heat the olive oil in a large skillet over medium heat until it shimmers. The oil should be hot enough that a breadcrumb sizzles immediately, but it should not smoke.

7. 7

   Add the cheese balls in batches, taking care not to crowd the skillet. Fry, turning gently with tongs or a spoon, until browned and crisp on all sides, about 5 to 7 minutes per batch.

8. 8

   Transfer the fried cheese balls to a paper-towel-lined plate. Carefully pour off all but about 2 tablespoons of the frying oil, or use a clean saucepan for the sauce.

9. 9

   Add the tomatoes, onion, and basil to the skillet or saucepan. Season with salt and pepper, bring to a simmer over medium-high heat, then reduce the heat to medium-low.

10. 10

    Simmer the sauce uncovered for about 15 to 20 minutes, stirring occasionally, until slightly thickened and the onion has softened. Remove the onion before serving if desired.

11. 11

    Add the fried cheese balls to the tomato sauce. Turn them gently to coat, cover, and simmer for about 5 minutes, until heated through and tender inside.

12. 12

    Taste and adjust the seasoning. Serve hot, spooning the tomato sauce over the cheese balls and garnishing with additional basil if desired.

Notes

The supplied page excerpt did not include the member-only ingredient list or method, so quantities and some method details are reconstructed from the description and standard preparation of pallotte cacio e ova. Do not use pre-grated cheese; purchase pecorino Romano and Parmesan in chunks and trim the rinds before weighing. These may be served as a first course or vegetarian main dish.

Nutrition per serving

• main
• appetizer
• vegetarian
• Italian
• fried
• simmered
• comfort food