ONLY FOR YOU: Speaky's italian SECRET RECIPE, mamma miaaaaa!!!
PALLOTTE CACIO E OVA (impossible to translate)
To make the pallotte cacio e ova at home, you need: 120 g of crumbled bread crumbs, 150 g of grated pecorino rigatino abruzzese, 6 medium eggs, 1 clove of garlic, 1 tablespoon of chopped parsley, 1 liter of tomato puree, 50 g of onion, 5 tablespoons of extra virgin olive oil, 100 g of flour, 1 l of peanut oil, salt and pepper to taste.
In a large bowl, add the bread crumbs, grated pecorino cheese, eggs, chopped garlic, parsley and a pinch of salt and pepper. Knead with your hands, until you get a homogeneous mixture. Now form spherical meatballs and pass them in flour. Meanwhile, heat the oil to a temperature of 175°C. Once all the meatballs are ready, dip them in boiling oil and fry them, until the surface is golden. Drain and place them on a sheet of absorbent paper, to ensure that they dry. At this point, prepare the sauce: in a low pan, fry the chopped onion in a drizzle of extra virgin olive oil. Then add the tomato puree, bringing it to a boil. Then, place the fried meatballs to cook and leave them on low heat covered for half an hour. Season with salt and pepper and serve hot.