This is the Italian version of Cheese Balls.

Ingredients:
3 large eggs

1  1/2 cup of grated cheeses (use different type such as Asiago, Fontinella and Parmiggiano)

2 tbsp Italian plain bread crumbs

1 tbsp fresh chopped parsley

Vegetable oil for frying

Ingredients for sauce

1 cup crushed tomatoes

1/2 carrot

1/4 of red bell pepper

1/2 cup chopped sweet onion

1/3 cup extra virgin olive oil

salt

pepper

Preparation

In a bowl, beat the eggs, and add the grated cheese, the bread crumbs, the parsely.

Mix it all very well.

Make the cheese ball the same size as regular meatballs.  When you are making the cheese balls, press them down a litle until you have an oval shape.

In a frying pan, add the vegetable oil. When the oil is hot, add the cheese balls. Stir them around until they are brown.  Place the cheese balls in a paper towel and set it aside.

In a pan, put the extra virgin olive oil. Slice the red bell pepper, and dice the onion. Add them to the pan. Saute for 7 minutes. Put the crushed tomatoes, the chopped parsley, 1/2 cut carrot, and 1/2 cup water. Stir it all, cover the pan, and let it cook for 20 minutes in low heat. At this point, if the sauce is a little dry, add 1/2 cup of water and bring to a boil.

Add the cheese balls in the sauce, bring it to a boil, set the heat to low, and cook for another 15 minutes. Before serving, set it sit for 5 minutes and serve.

If you want a super perfect dinner, cook some rice, serve it next to the cheese balls and the sauce.  Drizzel  the plate with extra virgin olive oil and  one tbsp pamiggiano reggiano. I also suggest a tomato  salad with english cucumber, a teaspoon of red wine vinegar, and, last but not least, a sprinkle of fresh basil.

Buon Appetito!