Italian Egg & Cheese Balls
Italian Egg & Cheese Balls. An Easter week italian classic that is so good and so simple, you’ll be immediately addicted. Because honestly who wouldn’t be addicted to fried egg and cheese?! Served in a tomato sauce and topped with fresh basil leaves. And dont forget some crusty, toasted bread on the side for dunking in alllll that delicious saucy goodness. Happy Easter week guys !!
I cannot believe it is already easter week. And easter is late this year, but for some reason it still feels like easter came so early and quick. But anyway with easter being this Sunday, we have a lot of Italian traditions the week leading up. And this dish is definitely one of them.
It seems like such a weird dish, I know, but trust me it’s actually so good that it is addicting. And it’s really simple and easy to make which is always a bonus. Cheesy, eggy, and fried. Nothing not to love about fried eggs and cheese. Cooked in a tomato based sauce and topped with fresh basil leaves. And the key is having some nice toasted bread on the side to dunk in alllll that delicious sauce.
And you guys know I am all about traditions, and growing up half Italian we have many of those around the holidays. Easter is no different. So stay tuned for some more of our traditions this week. We have a lot of food traditions and just celebratory traditions in general.
And like I have mentioned before, we have already been planning our easter menu. It is not finalized yet but its getting there. And we are celebrating with my uncle, aunt, and cousin. So I am excited. And I am taking off on Monday, so cheers to a nice four day weekend for me !!
Ingredients
2 cups olive oil
1 onion; chopped
2 (26 ounce) boxes strained tomatoes
8 eggs
1 1/2 cups breadcrumbs
3/4 cup parmigiana reggiano
3/4 cup pecorino romano
1/4 cup fresh chopped parsley + 2 sprigs
1 teaspoon salt
1 teaspoon pepper
fresh basil and toasted bread for serving
Directions
In a large saucepan, heat 1/2 cup of olive oil. Add the onions and sauté until softened for about 5 - 7 minutes. Add the tomatoes. Season with salt and add the parsley sprigs. Bring to a boil then simmer for 30 minutes. Keep warm.
In a large bowl, add the eggs, breadcrumbs, parmigiana reggiano, pecorino romano, chopped parsley, salt, and pepper. Mix until combined. Roll into balls using wet hands. Place on an oiled parchment sheet. Should yield about 15 egg balls.
In a large skillet, heat the remaining 1 1/2 cups of olive oil. When very hot, add the egg balls and fry on all sides until golden. Add the egg balls to the tomato sauce. Cook over low heat in the tomato sauce for about 15 minutes.
Serve topped with fresh basil leaves and toasted bread.
