Ingredients
Eggs
Pecorino Romano grated cheese
Plain breadcrumbs (preferably homemade semolina or italian bread not too fine)
Minced fresh Italian parsley
(Garlic is optional)
(Vegetables like peas, asparagus finely minced etc…are optional)
Method
Break up your eggs in a bowl and scramble with a fork. Add in everything else. The consistency must be thick enough to stick to the fork but not too thick. In a nonstick frying pan heat up a mixture of extra virgin olive oil and light olive oil on medium/low flame. Enough to just coat the pan and reach half way up the polpette. With your fork, guide the mixture in forkfuls at a time up the edge of the bowl and gently plop them to fry and patting them down a little to cook evenly. They will be like oval patties. You must stay by the pan and constantly flip them over and over until it is fully golden and cooked inside. Set aside. Eat as is or drop them into your already hot and cooked tomato sauce as your “meatball”. Let them sit in there for about 20 min so they absorb a little of the sauce on the inside. Enjoy!
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