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 Vergin 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.

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Recipe: Pecorino and Herb Cheeseballs

Pecorino and Herb Cheeseballs

Ingredients

Directions

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