During pilgrimages to San Pietro della Jenca, these delicious meatballs are eaten, perfectly representing the taste and character of the Abruzzo region. Being a traditional dish, every Abruzzo native has their own family recipe. Here is one of them:
- 400 g mixed cheeses (grated)
- 4 eggs
- Stale breadcrumbs (or breadcrumbs) to taste
- 400 ml tomato sauce (or chopped tomatoes)
- 1/2 white onion
- Seed oil (for frying) to taste
- Basil (for final decoration) to taste
- 2 tablespoons extra virgin olive oil
Beat the eggs in a bowl and add the grated cheeses, mixing everything together evenly. Add the grated stale bread (or breadcrumbs), enough to obtain a firm but not too dry mixture. With wet hands, test the mixture by making small balls; if they fall apart, add more bread. Add salt only if you consider the cheeses you have chosen to be not too salty. Usually, plenty of pecorino cheese is used, so it is not necessary to add more salt.
Put plenty of seed oil in a pan and when it has reached the right temperature (test it with a piece of bread; if it sizzles as soon as it is immersed, it is ready), fry the cheese and egg balls. Turn them gently and brown them on all sides with the help of a spoon. When cooked, drain the excess oil on paper towels.
For the tomato sauce, slice the onion and brown it in extra virgin olive oil. Then add the tomatoes, salt (just a little!) and cook for about ten minutes. When the sauce is almost ready, add the cheese and egg balls and continue cooking for another 7-8 minutes, turning the balls frequently in the sauce. Garnish the dish with basil and get ready to enjoy this delicious treat!
