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Bread balls made from stale bread, eggs, and cheese fried until golden are Puglia's thrifty masterpiece. A vegetarian high protein mediterranean dish that's perfect for family meals on a budget.
In a large bowl, soak the stale bread cubes in 1/3 cup water for 5–10 minutes until softened, then gently squeeze out excess moisture with your hands, keeping the bread fluffy.
Add eggs, ricotta cheese, grated Parmesan, parsley, salt, black pepper, and nutmeg to the bread and mix thoroughly until the dough is cohesive but not wet; rest for 5 minutes to allow crumbs to hydrate.
Shape the mixture into 1½-inch balls, pressing lightly so they hold together but remain airy, and set aside on a tray.
Heat olive oil in a wide skillet over medium-high heat until sizzling but not smoking. Fry the bread balls in batches for 2–3 minutes per side, turning to brown all surfaces evenly.
Transfer the polpette to a paper towel-lined plate as soon as they are deeply golden on the outside. Let cool for 2 minutes before serving so the centers set but remain moist.
