Cheese Meatballs - Polpette di Formaggio ___

Cheese Meatballs - Polpette di Formaggio


For the Cheese Meatballs:

  • 2 large eggs
  • 2 ounces day old Italian bread (crust removed)
  • 1.33 cups grated parmesan cheese
  • 1 clove minced garlic
  • 1 tablespoon finely chopped parsley
  • 0.25 teaspoon baking powder
  • extra virgin olive oil

For the Sauce:

  • 56 ounces crushed tomatoes
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • fresh basil
  • salt & pepper, to taste


Make the Cheese Meatballs:

  1. Fill a pot (to deep fry) with about 4 inches of olive oil. Begin to heat oil.
  2. Beat eggs and add bread, continue beating until both eggs and bread are combined well. Add cheese, parsley, garlic, and baking powder. Combine well.  Mixture will seem like a thick, sticky, cake batter.
  3. Form a “football” shape with about 2 tablespoons of mixture. Carefully add each “polpette” to hot oil. Fry until golden brown.
  4. Remove from pot with a slotted spoon and transfer to a platter lined with paper towels.

Make the Sauce:

  1. Saute garlic in olive oil and add in tomatoes. Add salt and pepper. Simmer for about 45 mins. Add basil.
  2. The polpette may be added to the sauce. Simmer for a few minutes.