Sunday, May 19 2024

Cacio e pepe meatballs are tasty croquettes made with bread, Pecorino cheese and plenty of pepper, as the name implies.

Their bold and slightly pungent flavor is ideal for bringing a tasty and mouthwatering appetizer to the table, a simple recipe for perfect finger food.

I remind again that here in Italy the term “Meatballs” also means meatballs that do not contain meat but have the classic spherical shape.

The meatballs can be served as a main course, accompanied by a tasty tomato sauce.





  • 2 cups of soaked bread in milk
  • 1 cup of grated Pecorino Romano cheese
  • 1 cup of ricotta cheese
  • 1 egg
  • 1 clove of garlic
  • 1 tbsp of chopped fresh parsley
  • breadcrumbs to taste
  • black pepper to taste
  • salt to taste
  • vegetable oil for frying
  • homemade tomato sauce



To prepare the recipe for cacio e pepe meatballs, squeeze the bread previously soaked in milk and transfer it to a bowl.

Add the grated pecorino cheese and the ricotta cheese. Knead everything together, trying to mix the ingredients well.

Add the egg, minced garlic and parsley.

Meanwhile, prepare your tomato sauce.

Knead the mixture, and if it is too soft, add breadcrumbs.

Adjust salt and add a generous grinding of black pepper.

Using a spoon, scoop out some of the mixture and create patties. Continue until the mixture is used up.

Heat oil in a large frying pan and fry the meatballs until golden brown. Drain and pat dry with kitchen paper.


Now you can add the meatballs to your tomato sauce and let them cook for about 15 minutes over medium heat.


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