To start making Italian Cheese Balls you need to put a saucepan on the stove. Drizzle a little bit of Extra-Virgin Olive Oil (as needed) into the pan and add Garlic (1 clove).
Once the garlic starts to become translucent you can add the Tomato Sauce (500 gram) with a couple of Fresh Basil Leaf (to taste) and a pinch of Salt (to taste), and let it simmer for about 15 minutes.
While the tomato sauce is cooking, it’s time to start making the Italian cheese balls, so put Egg (4), Pecorino Romano Cheese (250 gram), and Parmesan Cheese (100 gram) in a large bowl and start to mix well.
Then add some Garlic (1 clove), Salt (to taste), a pinch of Fresh Parsley (to taste), and Ground Black Pepper (to taste), and mix again.
Next, dip 2 slices of Bread (2 slice) into the bowl filled with Water (as needed), then quickly remove them, squeezing all the water out using your hands.
You can now combine the mixture using your hands or a fork, checking that it has come together well.
Now wet your hands, get a small amount of mixture, putting it into the palm of your hand and start rolling your Italian Cheese Balls, neither too big nor too small.
To prepare for cooking your cheese balls, put a frying pan on the stove and fill it with Extra-Virgin Olive Oil (as needed), warming it up to 266 degrees F (130 degrees C).
Next, place a few balls into the pan and cook them cheese balls for approximately 2 minutes.
Once it starts to turn slightly golden in color, they should be ready. Take one out and cut it in half to test that it has cooked right through. The center should be nice and fluffy and not runny at all. Place them on kitchen paper to absorb excess oil and let them rest for about 10 minutes.
You can serve your Italian Cheese Balls immersed in the sauce, add a couple of Fresh Basil Leaf (to taste), and enjoy them while nice and hot. It is also a good idea to serve them on their own on a plate, accompanied by a side serve of tasty tomato sauce so guests can choose to have them on their own or using the tomato sugo as a dipping sauce.