Pallotte Grana Padano e Uova

Pallotte Grana Padano e Uova
  • 10

    min prep time
  • 25

    min cook time
  • 4



  • 875 ml (3½ cups) Grana Padano cheese, finely grated (plus extra for serving)
  • 125 ml (½ cup) panko breadcrumbs
  • 4 large eggs
  • 1 garlic clove, finely chopped
  • 30 ml (2 tbsp) fresh Italian parsley, finely minced
  • Vegetable oil, for frying
  • 648 ml (1 jar) Stefano arrabbiata sauce


  1. In a large bowl, combine the cheese, breadcrumbs, eggs, garlic, and parsley. Mix thoroughly by hand. 
  2. Using a small ice cream scoop, shape the mixture into pallotte (balls). Set them on a parchment-lined baking sheet (should yield 12 pallotte). Refrigerate for 30 minutes.
  3. In a deep, large frying pan, heat 2 inches of oil over medium-high heat. Fry the pallotte in small batches, for 1 to 2 minutes or until golden brown. Turn them as they cook for even browning. Once cooked, transfer the pallotte to a paper towel-lined plate to drain. 
  4. Meanwhile, heat the arrabbiata sauce in a pot. 
  5. Transfer the pallotte to the sauce and simmer gently for 15 minutes, until heated through.
  6. Serve the pallotte and sauce topped with more grated Grana Padano cheese.