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Pallotte Cacio E Uova In Sugo (Cheese And Egg Balls In Sauce)

This is a gorgeous vegetarian recipe from my parents Abruzzo region in Italy, if you love cheese, bread and delicious sugo then this is a perfect dish to try! This comforting dish is basically fried bread, egg and cheese balls in luscious tomato sugo. You can also add other herbs in the pallotte mixture but I like the simplicity of parsley.

Let’s start cooking and let me know if you try it!

Makes approx. 16-20



250g 1-2 day old bread, crusts removed

2 eggs

Salt and Pepper, to taste

200g grated pecorino cheese (or mixed with Parmesan)

Small bunch parsley, chopped

Oil for deep frying

Sauce (sugo)

60ml extra virgin olive oil

Soffritto mix – 1 onion, 1 carrot and 1 celery stick, finely chopped

2 garlic cloves, crushed

1 bottle tomato passata or 2 tins chopped tomato (or add extra if you prefer)

¼ cup red wine (optional)

Salt and Pepper, to taste

For serving:

Few fresh basil or parsley leaves


1. Soak bread in 1 cup milk or water for 15 min. Squeeze excess liquid from bread and set aside.

2. In a large bowl add the eggs and lightly beat, add the remaining ingredients and mix thoroughly.

3. Roll mixture into balls and place on a lined tray and place in fridge for 10 min.

4. Meanwhile, heat oil for deep frying. When oil is ready deep fry until golden brown. Place aside.

5. To create the sauce, in a large frypan add the oil, combined soffritto mix, garlic and sauté for a few min.

6. Add the tomato, red wine (optional) and season.

7. Simmer for approximately 20-30min then add ‘Pallotte Cacio e Uova balls’ and simmer further 15min, turn each ball a few times to fully coat in the sauce.

8. Serve with extra spoons of sauce and top with either fresh basil or parsley leaves.


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