Recipe: Pecorino and Herb Cheeseballs
Pecorino and Herb Cheeseballs
Fried cheese bites infused with Italian flavor
If you love mozzarella sticks and fried ravioli, we’ve got a brand new treat for you. These cheeseballs are stuffed with Pecorino, garlic, and herbs, then gently fried until they reach peak crispiness with a delectably gooey center. Pecorino, one of the most iconic Italian table cheeses, is a snackable sheep’s milk favorite that’s perfect for grating and shaving--this Calabrian version is sourced from from 50 different Calabrian farms, and boasts savory, complex undertones and a hint of sheepy tang.
Pecorino and Herb Cheeseballs
Fried cheese bites infused with Italian flavor - Prep Time : 10 min
- Cook Time : 20 min
- Total Time : 30 min
- Serves 6
Ingredients
- 6 slices White Bread, torn into small pieces
- 4 ea. Eggs, beaten
- 1/4 cup Milk
- 1/2 lb. Pecorino Calabrese, grated
- 1 clove Garlic, minced
- 2 Tbsp. Parsley, minced
- 1 tsp. Dried Basil
- 2 tsp. Kosher Salt
- 1/2 cup Murray’s Italian Extra Virgin Olive Oil
- 1 1/2 cups Marinara Sauce
Directions
- In a medium mixing bowl, add the torn bread, eggs and milk and mix thoroughly. Add the grated cheese, minced garlic, parsley, dried basil, and salt then set the mixture aside.
- Meanwhile, heat the olive oil in a medium pan over medium-high heat. Have a paper towel-lined plate on the side for the cheese balls once they have been cooked.
- Working in batches if necessary, take two tablespoons of the mixture and form into a ball shape. Once formed, carefully place the ball into the heated oil. Continue this process until the pan is full. Cook until golden brown, flipping as needed, on all sides.
- Place the cooked cheese balls on the paper towel-lined plate to drain.
- Serve as soon as possible, with the marinara sauce on the side for dipping, heated if desired.
