Fried Mozzarella Cheese Balls with Quick Tomato Sauce
- For the cheese balls:
- 1 8 oz container of mozzarella balls, such as bocconcini
- 2 large eggs
- 1/4 cup of milk
- 1 cup of plain flour
- 2 cups of breadcrumbs or panko
- 1 tablespoon of dried oregano
- salt and pepper
- canola oil for frying
- For the quick tomato sauce:
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1 14 oz can of diced or whole tomatoes
- 1 teaspoon of dried basil or oregano or a combination of both
- salt and pepper
For the cheese balls:
Drain the cheese and dry on paper towels. Prepare your breading station by having 3 bowls ready. Put flour in one, season with salt and pepper to taste. Mix the eggs with the milk and pour into the second bowl. Add the breadcrumbs with the dried oregano to the last bowl and mix well.
Dip each piece of cheese in the flour, then in the egg mixture and lastly in the breadcrumbs, shaking off excess after each step. Repeat the breading process again and place cheese balls it in a plate.
Heat 2 inches of oil in a medium sauce pan to 350 degrees. Carefully lower cheese balls, a few of a time and cook until they are golden, about a minute or so. Remove and drain in paper towels. Repeat with the remaining cheese making sure oil comes up to temperature before adding more cheese.
You may keep it warm in a 200 degrees oven for a little while, or serve immediately with your favorite tomato sauce.
For the Tomato Sauce:
Heat the oil over medium-heat and add the onions. cook until translucent, about 6 minutes. Add the garlic, cook for a minute more and add the tomatoes. Fill half of the tomato can with water and add to the pot. Add spices and bring to a boil. Reduce heat, cover and simmer for about 15 minutes, until sauce is thickened. Season with salt and pepper to taste.