Cheese Meatballs: Pallote Pecorino e Uova
In a large bowl, combine the cheese, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well.
In a tall-sided pot, heat the olive oil to 375 degrees F.
While the oil heats, roll the mixture into 1-inch balls. Fry them in the oil, working in batches to avoid crowding the pan and lowering the temperature of the oil. Cook the balls until uniformly golden brown, about 5 minutes, then remove with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot.
Recipe copyright Mario Batali, 2002. All Rights Reserved.
Recipe courtesy of Mario Batali
Recipe courtesy of Rachael Ray