4 large eggs
1 1/2 c. dry breadcrumbs
1 1/2 c. grated pecorino cheese
1 tsp. salt
2 1/2 Tbsp. fresh basil (about 10 leaves)
1 garlic clove, peeled & finely chopped
1/2 c. veggie oil for frying
In a large bowl beat the eggs well. Add the remaining ingredients (except oil) to the eggs & mix everything together. Break off 1 tablespoon of bread mixture & form a small ball. Repeat with the remaining mixture.
Heat the oil in a fry pan, when it’s hot place balls into the pan being careful not to over crowd. Fry until golden. Add the meatless balls into the sauce & simmer for about 15 minutes before serving. The balls will be softer as the sit in the sauce.
QUICK TOMATO SAUCE
1/4 c. olive oil
3 cloves of garlic, kept whole
1/4 c. onion, diced
1 16oz can of crushed tomatoes
1/4 tsp. crushed red pepper
salt & pepper to taste
about 6 basil leaves, whole
Heat oil in large sauce pan. Add garlic. When the garlic starts to turn brown add the diced onions & crushed pepper. Saute the onions until they soften. Add the tomatoes, basil salt & pepper. Cook the sauce for about 20 minutes. Add the meatless balls & simmer for another 15 minutes.
(recipe taken from Lidia Bastianich’s book “Lidia Cooks From The Heart Of Italy”)