Nutritional Info

Nutrition Facts

Serving Size 1 (360g)

Calories 856
Calories from Fat 575 (67%)
Amount Per Serving %DIV
Total Fat 63.9g 98%
Saturated Fat 9.7g 49%
Monounsaturated Fat 41.4g
Polyunsaturated Fat 12.9g
Trans Fat 0.0g
Cholesterol 102mg 34%
Sodium 3960.6mg 172%
Potassium 1044.8mg 22%
Total Carbohydrate 30.1g 10%
Dietary Fiber 2.5g 10%
Sugars 0.5g
Protein 33.5g 67%

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Recipe Description
Throughout Italy, different regions are known for their cuisine and wines. In Abruzzo, "meatless meatballs" are popular. If you plan to make these ahead of time, keep the dumplings and sauce separate until just before serving time, so the dumplings do not drink up too much of the sauce.
Prep time
35 min
Cook time
45 min
Ready In
1 hr 20 min


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Serves To:USMetric
6   fresh basil leaves
1 Pinch(pn)  salt, to taste
1   tiny dried peperoncino, crumbled
56 Ounce(oz)  imported italian peeled tomatoes with their juice, chopped
1/2 Cup(c)  olive oil
1   medium onion, finely chopped
1 Cup(c)  vegetable oil, for frying
1 Clove(clv)  garlic, finely chopped
1/4 Cup(c)  fresh parsley, chopped
1/2 Cup(c)  pecorino romano, grated, plus more for serving
3   large eggs
2 Cup(c)  cool water
8 Cup(c)  italian or french bread, cut into 1 inch pieces


Cut or tear the bread into tiny bits or grind the bread in a food processor into coarse crumbs. Soak the bread in the water for 20 minutes. Squeeze the bread to remove the excess water. In a large bowl, beat the eggs, cheese, parsley and garlic with a pinch of salt and pepper to taste. Stir in the crumbled bread and mix very well. If the mixture seems dry, stir in another egg. Mix well. Shape the mixture into balls about the size of a golf ball. Pour enough oil to reach a depth of 1/2 inch into a large heavy skillet. Heat the oil over medium heat until a drop of the bread mixture sizzles when it is placed in the oil. Add the balls to the skillet and cook, turning carefully, until golden brown on all sides, about 10 minutes. Drain the balls on paper towels. To make the sauce: In a large saucepan, cook the onion in the olive oil over medium heat until tender. Add the tomatoes, peperoncino, and salt to taste. Simmer 15 minutes or until slightly thickened. Add the bread balls and baste them with the sauce. Simmer 15 minutes more. Sprinkle with the basil. Serve with additional cheese.

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