Portly Cooks | Polpette Cacio e Uova

Polpette Cacio e Uova

These don’t look all that pretty but they taste fantastic! This is another dish from Abruzzo in Italy. They were usually made from leftover cheap ingredients, meatballs without the meat!

  • 100g Bread
  • 120g Cheddar
  • 2-3 eggs
  • 200g Passata

Start off by blending the bread into breadcrumbs. Then grate the cheese.  In a bowl mix the two ingredients together and then add an egg. Stir and add another if needed.  This should form a light dough.

Using your hands make little balls of dough, once you’ve used all the mixture up, chill the balls for about an hour in the fridge.  Once chilled, fry the balls and then add the passata to warm through just before serving.

PG

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