Egg Balls Recipe

As promised last week, today I’m sharing a recipe that has been handed down from my father-in-law’s mother. This recipe was created out of necessity during the depression when she needed to make dinner and had to use what little items she had!

This isn’t a difficult recipe, but it isn’t exactly for beginner cooks, either. It took me a few tries to get the consistency right; however, even with the wrong consistency it still tastes good. 🙂 I thought I had pictures of this, but alas, I don’t (or couldn’t find them), but next time I make this, I post some pictures.  Anyway, here it goes:

Recipe: Egg Balls


  • 4 eggs
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • garlic powder, salt and pepper to taste
  • 1 onion, sliced
  • 1 28 oz can Italian Plum Tomatoes (put in blender for a few seconds)
  • 1 can peas, drained
  • 1 cup water
  • olive oil


To Make egg balls:

  1. Beat eggs with whisk.
  2. Add cheese, bread crumbs and seasonings and stir well.
  3. Put in refrigerator for at least 30 minutes or until the sauce is done. (The mixture will – should – thicken in refrigerator.
  4. To make sauce:

  5. Thinly line bottom of frying pan with oil.
  6. Saute onion until golden.
  7. Add tomatoes, stir and simmer for 1/2 hour.
  8. Add 1 cup water and peas.
  9. Simmer 15 minutes more.
  10. Using your hands, take a small amount of the egg mixture and form into a ball (similar in size as a regular meatball) and drop each into the sauce.
  11. Simmer in sauce for about 10 minutes.
  12. Turn and simmer for about 10 minutes more.

Quick Notes:

  • You want the egg balls to be lightly golden.
  • If the egg mixture doesn’t thicken (or thicken enough to keep the formed balls together) add extra bread crumbs or cheese.
  • Don’t give up if the dish doesn’t turn out right the first couple of times!
  • Serve with salad and nice crusty bread to round out the meal. 🙂

Other recipes you may enjoy:

Easy pumpkin bread

Quick and easy chocolate cookies

The Perfect Roast