Cheese Meatballs: Pallote Pecorino e Uova (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 pounds pecorino dolce, freshly grated |
2 cups bread crumbs |
6 eggs |
2 cloves garlic, sliced |
1 bunch italian parsley, finely chopped |
salt and pepper |
2 quarts olive oil, for frying |
Directions:
1. In a large bowl, combine the cheese, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well.
2. In a tall-sided pot, heat the olive oil to 375 degrees F.
3. 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.
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