Cook over medium-low heat, stirring, until the mixture thickens and becomes easy to handle. Transfer the mixture to a container and cover directly with plastic wrap to prevent a crust from forming. Let it cool to room temperature, then refrigerate overnight.

Once the mixture is ready, shape it into balls with your hands. Dredge each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs. (For a more attractive look, you can use panko breadcrumbs.)