Polpette Di Pane E Uova (Egg & Bread Balls)

Polpette di Pane e Uova, or Egg and Bread Balls, are a classic Italian dish that transforms simple ingredients into a flavorful and comforting meal. Made with bread soaked in milk, eggs, Parmesan cheese, and parsley, these savory balls are then fried until golden and crispy. They can be served as a side dish, appetizer, or even as a main course, paired with a fresh salad or marinara sauce for dipping. Perfect for using up leftover bread, this dish is a delicious example of Italian home cooking at its best.

Polpette Di Pane E Uova (Egg & Bread Balls)

Tasty balls made of eggs and bread.
Course Side Dish
Servings 4


  • 3 rolls or some bread from the day before
  • 3 eggs
  • 1 cup of Parmigiano Reggiano cheese
  • 1 clove of garlic minced
  • salt pepper and fennel seeds to taste
  • milk to taste
  • oil for frying
  • tomato sauce
  • 1 onion
  • extra virgin olive oil for tomato sauce


  • Prepare a simple tomato sauce by cooking it with oil and whole onion(which we will remove later) and salt, for 15 minutes.
  • Shred the bread and soak it with milk, combine all the ingredients and if necessary add more parmigiano cheese or breadcrumbs, until you have a nice mixture.
  • Then we prepare balls that we will dip in breadcrumbs and then fry until golden brown.
  • As we remove them from the frying pan, we will toss them in the hot sauce and let them cook for about 15 minutes.
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top