Cheese balls with Horio graviera in tomato sauce
Horio Mature graviera, garlic and herbs for the amazing cheese balls dived in rich red sauce. By Dimitris Skarmoutsos.
Cheese balls with Horio graviera in tomato sauce

INGREDIENTS For the sauce

3 tbsp Horio Classic olive oil 1 peeled and chopped small onion 2 mashed garlic cloves 1 large can tomato paste 1/4 c chopped basil Sea salt Pepper Red pepper flakes (optionally)

INGREDIENTS For the cheese balls

250 gr Horio Mature graviera 200 gr dry bread pith 1 garlic clove 5 large eggs 1/4 c parsley leafs A pinch of grated black pepper Grated parmesan for garnish


  1. For the sauce: Heat Horio Classic olive oil in a large pot. Add onion and let it soften for 4 minutes. Then, add garlic for another 2 minutes.
  2. Put tomato paste and basil in the pot, mix and season with salt and pepper (add red pepper flakes too, if you wish).
  3. Boil and lower heat. Let it simmer for 20 minutes. After 20 minutes, add 1 c water and mix well.
  4. For the cheese balls: In a blender mix bread and garlic. Add Horio Mature graviera and parsley and blend to combine.
  5. Transfer mixture in a bowl and add eggs one by one until mixture is wet and easily knead.
  6. Roll cheese balls and carefully place in the pot with the sauce.
  7. Cook for 15 minutes and turn them on the other side for another 10 minutes, checking if water needs to be added (if sauce gets too thick).
  8. Serve with lots of sauce and sprinkle with grated parmesan.