Meatless Pecorino Meatballs

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makes 30 small meatballs

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.


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”)

The mixture starts out like this

The mixture ends up like this

This is what their like after they fry. They're dense & cheesy at this stage. As they cook in the sauce they soften.

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