Hands down this is one of my favorite recipes! It reminds me of my childhood and Sunday mornings when I would wake up to the smell of pasta sauce and these egg polpetti. Essentially they are meatballs but just meatless...made only with egg as the protein. They are fluffy and like little sponges so when you put them in the tomaoto sauce they suck up all the goodness! Im drooling just writing this recipe, that reminds me I should go and make up a batch!


  • 6 eggs
  • 2 cups parmigiano Reggiano grated
  • 1/2 cup breadcrumbs
  • 1 cup chopped parsley
  • 2 tsp salt
  • 1 tbsp freshly cracked Pepper
  • 1 1/2 cups vegetable oil
  • 1 Classic Tomato Sauce recipe


In a large bowl whisk together the eggs, cheese, parsley, salt and pepper.

You should obtain a thick consitency, thats what you want.

In a saute pan on medium high heat warm the vegetable oil until it begins to ripple. A great trick is to test a little bit of the batter to see if begins to fry, if not it means the oil is not warm enugh.

Ladle in about 6 ounces of the batter. Turn them once they are golden brown on one side. Then remove from the pan and set on a dish lined with paper towls.

Once your Classic Tomatoe Sauce recipe is ready you can simply add them in until you are ready to serve them or you can simply pour some of the sauce on top of the polpetti and serve right away.

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