Provolone BallsClick to Play

Provolone Balls

Polpettine di Provolone

Mary Ann Esposito


Provolone is a specialty of southern Italy, especially the region of Campania, made the pasta filata way of stretching and kneading the curds. This cow's milk cheese was originally made with buffalo milk. It is a rich and firm cheese and can be eaten fresh and young, up to 2 or 3 months, with a sweet flavor; as it ages, it becomes more piccante. It is great in stuffings, on pizza and for these cheese balls.


8 ounces sharp Provolone, grated
4 slices stale bread, grated
1/4 cup minced parsley
4 to 5 eggs, slightly beaten
Salt to taste
Sunflower oil


Mix the cheese, bread, parsley, 3 eggs and salt in a bowl. Form small balls the size of a large gum ball. If they are too dry to hold their shape, add another egg. Dredge the balls in flour, then coat them in the remaining egg and fry them in hot sunflower oil until golden brown. Drain on paper towels or brown paper.

Serve hot as an appetizer.

This recipe is featured in show 1702 — Favorite Cheeses and Wines.

item recipe is featured in Episode 1702 of Season 17.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment