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    Home » Appetizers » Cacio e Uova Meatless Recipe

    Cacio e Uova Meatless Recipe

    April 3, 2016 , Updated June 15, 2020 Maria 32 Comments

    Jump to Recipe

    Looks & tastes like a meatball, except it’s not! With just one bite of this cacio e uova meatless recipe, you’ll quickly become a fan of cucina povera. You’ll be truly amazed at how good this appetizer is when you consider the ingredients: stale bread, eggs and cheese. Come and take a closer look at this forgotten, traditional Southern Italian food.

    Cacio e Uova Meatless Recipe

    Pallotte cacio e uova literally means cheese and egg balls. Just like this Easy Pasta and Lentils Recipe, here is another example of cucina povera: only basic ingredients are used, because they were often the only ones available to the war-torn peasant Italians. Cucina povera is often translated as “poor man’s food. Nowadays, this Cacio e Uova Meatless Recipe makes for the perfect vegetarian appetizer (or even a meal).

    Cacio e Uova Meatless Recipe

    After my Easter baking blitz, I had some Caciotta cheese leftover from making my Italian Savoury Easter Cheese Pie, so I went ahead and tried this recipe out. If you do not have Caciotta cheese, you can use any other sheep’s milk cheese… a Pecorino Romano would be perfect. You can also throw in a couple of tablespoons of any cheese that has a sharp bite to it. This will provide an interesting contrast.

    Cacio e Uova Meatless Recipe

    You will see that the recipe calls for 3 cups of cubed stale bread. I used a whole wheat pagnotta bread. Pagnotta is a rustic Italian bread, usually round in shape. I then let the bread soak in a little bit of milk. I’m always trying to find ways to increase my fiber intake. Mash up the bread/milk with a fork (or your fingers), and you should be able to achieve a uniform “mushy” texture.

    Cacio e Uova Meatless Recipe

    In another bowl, beat the eggs, cheese, parsley, garlic, and pepper together. In my humble opinion, the cheese provides more than enough salt to this dish. But then again, that’s the dietitian part of me speaking 🙂 Combine both the egg and the bread mixture in order to achieve a mixture that will hold together. If you find the mixture is too soft, you can add a little bit of cheese. If, on the other hand, the mixture is too dry, add a few teaspoons of a beaten egg until the texture hold its shape. Refrigerate this mixture for at least 60 minutes – this will help the flavors blend together and facilitate the rolling process.

    In the meanwhile, you can prepare a quick tomato sauce (I’ve included the recipe down below) for this cacio e uova meatless recipe.

    Cacio e Uova Meatless Recipe

    I use my medium sized cookie scoop to make about 16 balls. They get a very light coating of flour before getting rolled around in a non-stick frying pan.

    Cacio e Uova Meatless Recipe

    These cheese and egg balls then get to simmer in a tomato sauce for about 10 minutes until they are ready to be served.Cacio e Uova Meatless Recipe

    Recipe origins

    As you can probably guess, I have to thank my paternal grandmother for introducing this cacio e uova meatless recipe to me about half a century ago! In my grandmother’s Italian dialect, this rustic food was referred to as “cace e ova”. My dad’s mom was born in Ripabottoni, in the province of Campobasso, in the Italian region of Molise. I can honestly say that this was not a dish that I was fond of as a kid. This combination of cheese, eggs and stale bread in the shape of lopsided balls would make an occasional appearance on the supper table, and always on a Friday (since we never ate meat on Fridays). Today, I find myself re-visiting this “forgotten” recipe.

    Recently, I asked my dad about this dish and he nonchalantly said that when he was growing up in Italy, this was eaten because they could not afford to eat meat. I immediately understood this was not one of his favorite meals. Since they lived on a farm, sheep’s milk cheese and eggs were readily available, and as for the stale bread – he was always so hungry, he would have eaten just about anything! But, in the same breath, he also commented that in retrospect, it didn’t matter. It didn’t matter that you worked in the fields from dawn to dusk; it didn’t matter that there wasn’t an abundance of food. Life was simple and whatever they had to eat, they shared with family and friends. And those very values are the ones that resonate with me… I guess the apple doesn’t fall far from the tree, because at the end of the day, I truly believe that food is about sharing with the ones you love and mean the most to you.

    Cacio e Uova Meatless Recipe

    And so, isn’t it funny how everything old is new again and the meals which were considered “peasant” foods are now appreciated because of their simplicity and the fact that they are meatless. And that through the generations, food is a force which brings people together.

    I love to serve this Cacio e Uova Meatless Recipe as an appetizer. It’s a great conversation starter, it’s easy to prepare, and it actually tastes great! Have you ever had Cacio e Uova? Would love to hear what you think about this!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Cacio e Uova Meatless Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Cacio e Uova Meatless Recipe

    Cacio e Uova Meatless Recipe

    Cacio e Uova Meatless Recipe

    Looks & tastes like a meatball, except it's not! With just one bite of this cacio e uova meatless recipe, you'll quickly become a fan of "cucina povera".
    5 from 8 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 25 minutes
    Servings: 16 servings
    Calories: 95kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 3 cups cubed rustic bread crusts removed (approx. 100 grams)
    • 1/3 cup milk
    • 2 eggs
    • 1 cup pecorino Romano finely grated (approx. 80 grams)
    • 1 clove garlic minced
    • 1 tablespoons parsley minced
    • 1 tablespoon flour to lightly coat the egg and cheese balls
    • 1 tablespoon olive oil to lightly fry the egg and cheese balls

    The tomato sauce:

    • 1 tablespoon extra virgin olive oil
    • 1 medium onion diced finely
    • 1 medium rib of celery diced finely
    • 1 carrot diced finely
    • 1 bay leaf
    • 1 Liter passata (tomato puree) 4 cups
    • 1/4 teaspoon sugar
    • 4-6 basil leaves
    • black pepper to taste
    • extra cheese and basil for garnish

    Instructions

    • In a large wide bowl, soak the bread with the milk. Set aside a few minutes for the milk to be absorbed. (There should not be any extra moisture left behind when you squeeze this mixture together).
    • In a separate, medium sized bowl, beat the eggs.
    • Add the cheese, garlic and parsley.
    • Combine with the soaked breadcrumbs and mix together thoroughly.
    • Cover with plastic wrap and refrigerate for 1 hour for the flavors to blend.

    The tomato sauce:

    • In a large saucepan, heat the olive oil over medium high heat.
    • Add the onions and saute for 1-2 minutes.
    • Add the celery and carrots and saute the whole mixture for another 8-10 minutes.
    • Add the bay leaf, tomato puree and sugar. Simmer for approximately 45 minutes. Add a little water if sauce becomes too thick.
    • Reduce heat to low and add basil leaves.

    The assembly:

    • Lightly coat all the cheese and egg balls with 1 tablespoon of flour. Set aside.
    • Heat a large saute pan over medium-high heat.
    • Add 1 tablespoon olive oil.
    • Add the cheese and egg balls and stir fry until lightly golden.
    • Remove and add to simmering sauce. Simmer on low heat for about 10 minutes.
    • Serve immediately with extra grated cheese and basil for garnish.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    I will roughly cut the bread in 1/2 -3/4 inch cubes.
    There is an idle time of approximately 45 minutes.
    Great as an appetizer or a main (with pasta).
    Each serving is one 1-inch ball. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
     

    Nutrition

    Serving: 1serving | Calories: 95kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 134mg | Potassium: 332mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1055IU | Vitamin C: 7.8mg | Calcium: 98mg | Iron: 1.5mg
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    Filed Under: Appetizers, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Christie

      April 05, 2016 at 8:40 am

      5 stars
      I’m in love with this recipe! So simple, so frugal, so delicious, so Italian!

      Reply
      • Maria

        April 05, 2016 at 7:47 pm

        Hi Christie! It really is a super simple recipe. Thanks for dropping by 🙂

        Reply
    2. Barrie

      April 04, 2016 at 9:51 pm

      This is so unique -to me atleast! I will definitely try this, as I am always looking for meatless options to accommodate guests- this looks wonderful!

      Reply
      • Maria

        April 04, 2016 at 10:47 pm

        Thanks Barrie! Hope you enjoy it. Thanks for taking the time to comment 🙂

        Reply
    3. Deb@glutenfreefarina

      April 04, 2016 at 9:22 pm

      Wow. I learned so much in this post. I’ve never heard of this dish, but this would make me very happy. As a kid, I couldn’t wait for the ‘gravy’ to be done so I could soak my moms homemade bread in it. Good memories. Thanks.

      Reply
      • Maria

        April 04, 2016 at 10:50 pm

        Hi Deb! The soaked up bread was the best!!! Thanks for the visual…lol Appreciate you stopping by 🙂

        Reply
    4. Kristen

      April 04, 2016 at 1:58 pm

      I am in LOVE with this recipe! I can not wait to make it at home. My cheese obsessed daughter will be thrilled too!

      Reply
      • Maria

        April 04, 2016 at 8:38 pm

        Hi Kristen! This is definitely a cheese lover’s recipe and when you get a feel for the actual recipe, you can vary the cheeses to suit your own preferences. Sometimes, I will shape them into patties and top with sauce and mozzarella! For this post, I really wanted it to be true to the way my grandmother prepared her recipe. Thanks for taking the time to comment 🙂

        Reply
    5. Nettie

      April 04, 2016 at 11:48 am

      5 stars
      It’s funny how recipes resonate with you and become a favorite. My family comes from a town by Milan and moved to California where they were onion farmers, I am sure this was a dish that they had on their table, I really want to try your recipe. Wonderful story. Nettie

      Reply
      • Maria

        April 04, 2016 at 8:44 pm

        Thanks Nettie! The stories, the food, our families…so much to be thankful for! Thank-you so much for taking the time to comment. Appreciate it 🙂

        Reply
    6. Renee @ReneesKitchenAdventures

      April 03, 2016 at 11:31 pm

      I love the story behind this dish and that has been handed down to you! I’d love to give it a try sometime!

      Reply
      • Maria

        April 04, 2016 at 8:05 pm

        Thank-you Renee! Hope you like it! Appreciate you taking the time to comment 🙂

        Reply
    7. Rachel

      April 03, 2016 at 9:00 pm

      5 stars
      I love family connections to foods, and I love the stories and histories behind them. This dish looks great, and I’m looking forward to making it very soon!

      Reply
      • Maria

        April 05, 2016 at 10:20 pm

        Thanks Rachel! Appreciate you taking the time to comment 🙂

        Reply
    8. Caroline

      April 03, 2016 at 4:09 pm

      These look so good in that tomato sauce. And I agree it’s funny but great as well how old recipes are often rediscovered as ‘new’.

      Reply
      • Maria

        April 03, 2016 at 10:52 pm

        Thanks Caroline! Appreciate the comment 🙂

        Reply
    9. Amy Barrett

      April 03, 2016 at 7:28 am

      5 stars
      Great way to go meatless! Yum, I will have to try them on my husband!

      Reply
      • Maria

        April 03, 2016 at 1:18 pm

        An old regional Italian vegetarian recipe…Enjoy! Thanks for dropping by 🙂

        Reply
    10. Manu

      April 03, 2016 at 1:40 am

      5 stars
      What a FANTASTIC recipe! I love regional Italian food so much and this is a great example of traditional Italian food! 🙂

      Reply
      • Maria

        April 03, 2016 at 1:16 pm

        Thanks Manu! I am also a great fan of regional Italian food. There is always a great story behind the food! Thanks for taking the time to comment 🙂

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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