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Polpette di Formaggio

by in Sep 2009
Polpette di Formaggio
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Total Time: 1

Yield: 6 servings (2 dozen polpette)

Translated, Polpette di Formaggio is "cheese balls" - like meatballs, but made with Parmesan and Romano cheeses. They're light, spongy, and delicious.

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Polpette di Formaggio
Photo/Art by Sadie Dayton


  • 4 large eggs
  • 4 large garlic cloves
  • 3/4 cup bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 cup grated Romano cheese
  • 1 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
  • Freshly grated nutmeg
  • 1/4 cup vegetable oil
  • Tomato Sauce


Beat eggs well. Grate garlic into beaten eggs. Add bread crumbs and mix well. Add cheeses, pepper, baking powder, and parsley. Add a few scrapes of nutmeg and stir well. The mixture should be like biscuit dough, easy to handle.

Form into golfball-sized balls. Flatten to 1-inch patties. Place on a sheet of waxed paper and set aside.

In a medium frypan over high heat, add oil and fry patties until browned, about 3 minutes each side.

In a large saucepan, bring Tomato Sauce to a simmer. Gently add cheese patties. Cover and cook 20 minutes. Patties will rise to the surface like dumplings. Serve with pasta and fresh Italian bread.

Tomato Sauce


  • 1/4 cup olive oil
  • 1 shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 good-sized scallion, chopped
  • 1 red or green pepper, thinly sliced
  • 1 small hot pepper
  • Freshly ground black pepper
  • 2 teaspoons oregano
  • 1 tablespoon tomato paste
  • 1-1/2 cups whole peeled tomatoes, canned in pur


In a medium-size saucepan over medium-high heat, add oil and saute shallot, garlic, scallion, and peppers until softened and fragrant. Add black pepper and oregano. Add tomato paste. Cut whole tomatoes into pieces and add them with pur
Updated Tuesday, August 18th, 2009

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