CNYEats A Taste of Utica Bread Balls

by Joanne on October 2, 2011

Such a neat little Italian treat.  A bread ball! And it’s just that: bread crumbs, garlic, a little of this, a little of that, of course some Romano cheese and … a Bread Ball!


Recipe by Jo Giacovelli. Page 139 of our book A Taste of Utica.  Makes 1 dozen


  • 2 Extra Large Eggs
  • 1 cup plain bread crumbs (I used Panko crumbs)
  • 2 tsp minced garlic
  • 1 tsp baking powder
  • 1/4 tsp salt or to your liking
  • 12 grinds of black pepper or to your liking
  • 3 – 4 stalks of chopped fresh parsley
  • 4 –5 heaping tablespoons of Pecorino Romano cheese *The most important ingredient.  Adjust to taste.
  • Canola oil for frying

Whip the eggs in a bowl. 

Mix all the above EXCEPT the oil in another bowl.

Heat the oil over medium high heat in a frying pan (just enough to cover bottom of pan).

Pour the whipped eggs into the dry ingredients.  Stir until moist.

Form into 1 TBS balls, fry in the hot oil like meat balls. Press to flatten ever so slightly.  *Mine took about 2 1/2 minutes per side.

When done, put into a bowl lined with paper towel to soak off excess oil.


These were crunchy on the outside and chewy on the inside. For so few ingredients, they sure packed a lot of flavor.


Must have been the cheese.   Such a cute little side dish for a good old Italian meal.

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1 Comment

  • At 2011.10.03 11:31, Lisa said:

    Good Morning…
    Your rolls look delicious… I have a funny story for you about garlic rolls— we lived in florida when I was a child… but my parents settled later in SC… In 1985 when I was pregnant with my son, my Mother went back to Miami to visit family and I had to have her bring me back THE garlic rolls from my favorite place there… (lol she brought them back frozen in a cooler)
    Have a super week!

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