Ricotta and Sage Fried Meatballs
- 1/3 cup whole-milk ricotta
- 2 tablespoons vegetable oil plus more for frying
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds, toasted, lightly crushed
- 1 1/4 teaspoons dried sage
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces ground pork
- 24 fresh sage leaves
- 3/4 cup all-purpose flour
- 1 large egg, beaten to blend
- 2 cups panko (Japanese breadcrumbs)
- Marinara sauce, warmed (optional)
- Produce
- Sage, dried (1 1/4 teaspoons)
- Sage, fresh leaves (24)
- Meat
- Ground pork (8 ounces)
- Condiments
- Marinara sauce (1)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Fennel seeds, toasted (2 teaspoons)
- Garlic cloves (3)
- Kosher salt (1 teaspoon)
- Red pepper flakes (1 teaspoon)
- Vegetable oil plus more (2 tablespoons)
- Bread & Baked Goods
- Panko (2 cups)
- Dairy
- Whole-milk ricotta (1/3 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 1, 2012 (4 months ago).
72 people saved this recipe.
