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Remember the fabulous dinner at Massimo Bruno’s supper club we were treated to a while back? Well I am not sure if I am more excited to be going back there for my (gulp!) “milestone” birthday dinner with 22 of my closest friends in a couple of weeks or to have been given permission by Massimo himself to share the recipe for the famous “egg balls”. We made them for Easter lunch and they were out of this world, if I do say so myself!
It is quite honestly one of the easiest and tastiest recipes I have made recently and I could make it every night. It’s THAT good. From start to finish, around 30 minutes. Who could ask for more?
Mix,
Fry and drain,
Serve,
And eat!
Buon appetito!
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Popette d’uova
Ingredients
(1 egg usually makes 2 to 3 balls)
5 eggs
around 10og freshly grated Romano cheese
around 100g bread crumbs (I used panko)
good amount chopped parsley
seasalt
oil for frying (I used olive oil)
1 can of peeled tomatoes and basil
1 small espresso spoon of baking soda
2 garlic cloves
olive oil
Method
Beat the eggs and slowly add the cheese first, then the bread crumbs, the parsley, the baking soda, the seasalt and beat all together. You should have a semisolid consistency and since I make this recepie without one, you might need more or less cheese and bread crumbs. Use your instinct, if it’s too liquid add more bread crumbs and stick your finger in it to taste for salt and flavour.
Once you’re done, heat the oil in a frying pan, the oil is done when you splash a little flour on it and drizzles or use a thermometer, but make sure it’s hot enough otherwise the balls will absorb the oil.
With the help of 2 spoons or I usually use an icecream round scoop, spoon off the egg mixture into the hot oil, turn them when they’re lightly brown, it usually takes less than a minute and put them on a bowl with paper towel on the bottom.
Once done, make a simple tomato sauce, blend with a food processor the canned tomatoes, than gently heat a sauce pan with olive oil and garlic and cook the garlic until very light gold, add the tomatoes plus some water to rinse the container, than add a lots of basil and some seasalt and let it cook for 30 minutes. You want to have a liquidy sauce against dense, because the balls will absorb the liquid.
Once the sauce it’s ready dip in the egg balls and let them cook for half hour….they’re usually better the day after and it’s a good dish to make in advance.
Enjoy !
oh my – we all love our eggs at home and this will be explosive when i make it – lovely recipe! mardi thanks!
I am sure this will not disappoint!
That is gorgeous. I have never tried this before and this is definitely worth trying. I might finish the whole batch before sharing it with someone. The photos are beautiful too.
Actually, we had this as a starter on Easter Sunday and all of us could have happily just eaten those for lunch!
After being away from home, and my kitchen for four days, I’m itching to get back behind the stove. This look so amazing, it may be the first recipe I make.
I would love to see your take on these!! And yes, what a great simple recipe to get you “back in the kitchen” after a few days away!
Heard so much about these. They look gorgeous. Will have to try them soon!
Either that or you will have to come to Massimo’s!
I love the simplicity of this dish. I can imagine that they are delicious! By the way, your photos look great! 🙂
Aw thanks Gwen! And yes, the simplicity is one of its great features!
I could seriously hug you for posting this recipe – they look AH-MAZ-ING and easy to make.
Thanks!!
Well thanks for the virtual hug! Yes, make them – you won’t regret it!
Wow those look yummy! I would have never though to make egg balls, but why not since they are sooo good in so many other ways 😀 I’ll have to give this a try and see how my boys like ’em (they are both egg fiends)
Well what I love about them is that they don’t taste eggy at all! They’re quite “meaty” in a non-meat kind of way!
Eggs and cheese bathed in tomato sauce–this has to be delicious!
I know! Such simple ingredient but so wonderful when combined!
Tres jolie, you’ve just solved my entree for a dinner party I’m hosting next Saturday night. Will have to call it World Food Cafe: Italian entree, Moroccan main and Mexican dessert.
One question, what quantity would equal a small espresso spoon??
Espresso spoon = teaspoon! (PS: love the idea of your dinner! Can we come?)
Mardi, you and Mr Neil are always welcome. I’ll pick you up at Brisbane airport, let me know the flight number!!
omg this looks amazing! It would be super easy for me to make gluten free too….and I am pretty sure my husband would love it! What a beautiful appetizer 🙂
Yes, you could make them gluten free and I don’t even think it would make a difference to the taste!
These look scrumptious, I must try this very soon!
Natasha, you won’t believe how easy and fab they are!
Mardi, these look beautiful and delicious! I love how you added the print option too, so handy!
I am glad you like the print option! And yes, they are delicious!
The texture inside just looks so good!! I’m so glad you have the Italian name, as “egg balls” really doesn’t do this dish any justice, despite putting silly smile on my face (yes, while you’re growing up with a milestone birthday, I still have a giggly adolescent brain that seems to find the word balls amusing).
Ah Conor – I KNEW I could rely on you!!!!
I can’t wait to try this recipe!
You won’t regret it – two other bloggers and my mum have tried this in the last couple of days!
Mardi, this recipe is a keeper! Can’t wait to try it! I’m sure my daughter will enjoy this!
Oh it for sure is! And you could even manage it with a newborn – it seriously takes 30 minutes!!!
This looks like a really decadent version of arancini…which we love over here. Looks like I’ll need to add this to the repetoire.
It’s actually a lot lighter than arancini which makes it perfect for spring/ summer!
oh yum! Can’t wait to celebrate your milestone birthday here in NYC – any requests?
Can’t wait to see you for brunch!!!
30 minutes? I’m sold! They look so appetising in that last photo.
Oh my goodness—these look simple AMAZING Mardi! I’m so glad that you got permission to share this recipe, because I’m making it this weekend for sure!!!
They certainly were the talk of Twitter with both Barb and Jennie trying them out – join the club because you won’t regret it!
i have to admit that had i just read the recipe, this isn’t something i probably would try . . . that said, hearing you say how easy and delicious these are, and seeing how good they look, i think i might try them. i love getting new ideas from your blog!
There are never enough ways to enjoy an egg. I am so glad I found your recipe. I know my family will love it.
Am definitely going to try this, but I just need some clarification about “cook for 30 minutes” – would that be in the pan with the sauce on the stovetop, and if so, how often should they be turned? Or are they cooked in the oven, and if so at what temp?
Thanks,
Ger
It’s the tomato sauce that you cook on the stovetop for about 30 minutes to reduce down. I do hope you try them – they’re amazing!