Pallotte Cacio e Ova – 45-Minute Recipe
These rustic Abruzzo meatball‑alternatives combine creamy pecorino, fluffy eggs, and hearty bread into golden, tender balls that soak up a rich tomato sauce. Simple, comforting, and perfect for a quick family dinner, they showcase how humble pantry staples can create a truly satisfying meal.
Recipe by MASSI COOKS ITALIAN· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 7 1/10 oz pecorino cheese
- 2 eggs
- 4 slice bread
- 0.85 cup tomato sauce
- 2 tbsp olive oil
- a pinch salt
- a pinch black pepper
Instructions
- 1In a bowl, combine the grated pecorino cheese, beaten eggs, and crumbled bread. Season with a pinch of salt and pepper, and mix until a cohesive dough forms.
- 2Shape the mixture into small balls about the size of a walnut, roughly 2–3 cm in diameter.
- 3Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the balls in a single layer, being careful not to overcrowd the pan.
- 4Cook the balls, turning occasionally, until they are golden brown on all sides, about 3–4 minutes per side.
- 5Pour the tomato sauce over the browned balls, reduce the heat to low, cover the skillet, and let simmer for 15–20 minutes until the balls are soft and the sauce has thickened.
- 6Taste the sauce and adjust seasoning with additional salt or pepper if needed.
- 7Remove the lid, increase the heat to medium for 2 minutes to allow any excess liquid to evaporate and the sauce to cling to the balls.
- 8Serve the pallotte hot, garnished with extra grated pecorino cheese and, if desired, fresh herbs such as parsley or basil.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Form Consistent Balls
Shape the mixture into uniform walnut‑size balls before cooking.
Avoid Overcrowding the Pan
Add the balls in a single layer without crowding.
Cover While Simmering
Cover the skillet during the 15–20 minute simmer.
Finish by Reducing Sauce
After simmering, remove the lid and increase heat for 2 minutes to evaporate excess liquid and coat the balls.
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Frequently asked questions
- How long does it take to make Pallotte Cacio e Ova?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Pallotte Cacio e Ova recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Pallotte Cacio e Ova recipe come from?
- It was shared by MASSI COOKS ITALIAN on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.