Polpette di Formaggio
Translated, Polpette di Formaggio is “cheese balls” – like meatballs, but made with Parmesan and Romano cheeses. They’re light, spongy, and delicious.
Total Time: 1
Yield: 6 servings (2 dozen polpette)
- 4 large eggs
- 4 large garlic cloves
- 3/4 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup grated Romano cheese
- 1 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- Freshly grated nutmeg
- 1/4 cup vegetable oil
- Tomato Sauce
Beat eggs well. Grate garlic into beaten eggs. Add bread crumbs and mix well. Add cheeses, pepper, baking powder, and parsley. Add a few scrapes of nutmeg and stir well. The mixture should be like biscuit dough, easy to handle.
Form into golfball-sized balls. Flatten to 1-inch patties. Place on a sheet of waxed paper and set aside.
In a medium frypan over high heat, add oil and fry patties until browned, about 3 minutes each side.
In a large saucepan, bring Tomato Sauce to a simmer. Gently add cheese patties. Cover and cook 20 minutes. Patties will rise to the surface like dumplings. Serve with pasta and fresh Italian bread.
- 1/4 cup olive oil
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 good-sized scallion, chopped
- 1 red or green pepper, thinly sliced
- 1 small hot pepper
- Freshly ground black pepper
- 2 teaspoons oregano
- 1 tablespoon tomato paste
- 1-1/2 cups whole peeled tomatoes, canned in pur