CNYEats A Taste of Utica Bread Balls

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.