Egg Balls

by Rachael Ray Show Staff 9:00 AM, September 12, 2014

Aired September 12, 2014

Serves 20 balls

12 eggs, beaten
2 cups grated Parmesan
2 cups seasoned breadcrumbs
4 cloves garlic, finely chopped
A small handful parsley, chopped
1 tablespoon salt
1 teaspoon pepper
3 tablespoons olive oil


Combine all ingredients in a mixing bowl. Mix until the consistency matches a thick cream. Let the batter sit on the counter for 10 minutes.

Form the mixture into balls and drop right into boiling marinara sauce. Poach them in the sauce for 8-10 minutes, or until firm.