Pallotte (sausage and cheese balls)

60 min
0 People
60 min
INGREDIENTS for 0 people

For the meatballs

200 g Pecorino and cow cheese not very seasoned

75 g crustless white bread

dried sausage


1 Sprig of parsley

all-purpose flour



For the sauce

300 g tomato sauce

Half glass of extra virgin olive oil

Half onion

1 Slice of lard

1 Pinch of salt


In a bowl, reduce the inner part of the bread to fine crumbs, add the grated cheese, the broken up sausage and the chopped parsley. Blend as many eggs into the mixture as it can contain, to reach the right consistency: from this make some round “pallotte”, all the same size, and coat in flour. Meanwhile, prepare the sauce, which must be fairly dense. Pour the oil into a terracotta vessel and gently fry some choppped lard and onion until soft, then add the sauce, a ladleful of hot water and salt, and leave to cook for ten minutes over a medium heat. At this point, gently arrange the “pallotte” in the pan in such a way that they are coverd by the sauce, cover with a lid and leave to cook for twenty minutes, without ever stirring them, then serve piping hot removing the lid pf the vessel only when the “pallotte” are to be served, otherwise they will swell up.

First courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more