Ingredients
- 12 Eggs
- 5 cloves Garlic, crushed
- 1-2 cups Pecorino Romano Cheese
- 1-2 cups Parmesan Cheese
- 1 cup Seasoned Bread Crumbs
- ½ cup Fresh Parsley, chopped
- 2-3 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Pepper
- 1 Tbsp. Salt
- Fresh tomato sauce *as linked in description bar
Directions
• Crack the eggs into a bowl
• Add Parmesan and Pecorino Romano cheese
• Add fresh parsley, salt and pepper
• Using garlic press, add cloves of garlic and mix with fork or whisk
• Add 2 Tbsp. extra virgin olive oil and mix well
• Slowly add approximately 5 Tbsp. breadcrumbs to mixture one tablespoon at a time, mixing well as you go
• Add another 3 Tbsp. breadcrumbs to egg mixture and mix well
• Let chill 10-15 minutes in refrigerator until mixture thickens
• Remove from fridge
• In 8-quart saucepot, bring your tomato sauce to a slow boil
• Dip hands in olive oil so palms are covered (remove jewelry beforehand)
• Spoon egg mixture into palms of your hands and roll to make shape of small round balls
• Slowly and gently place each ball into the sauce *do not over fill sauce pot b/c egg balls will expand and you do not want them to stick together
• Fill the bottom layer of saucepot with appx 15-20 egg balls, depending on the size of saucepot
• Cover and cook for ten minutes, raising temp to medium-low until it comes back to a very slow boil
• After the ten minutes, using wooden spoon gently turn egg balls over to make sure they are covered and not sticking together
• Cover and cook another ten minutes
• Spoon egg balls onto a dish or platter and garnish with grated cheese and fresh parsley