Name: Ricotta and Sage Fried Meatballs
Yield: Makes 24 meatballs
Ingredients: 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); A deep-fry thermometer

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Ricotta and Sage Fried MeatballsRomulo Yanes

These little showstoppers will incite a fried food frenzyeven though they're baked on party night.

Recipe information

Yield
Makes 24 meatballs

Ingredients

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)

Special Equipment

A deep-fry thermometer

Preparation

Step 1
Line a baking sheet with parchment. Stir ricotta and 2 tablespoons oil in a medium bowl until smooth. Mix in garlic and next 5 ingredients. Add pork; gently fold until just combined.
Step 2
Scoop out scant tablespoonfuls of pork mixture. With dampened hands, roll portions between your palms into 1" balls; place on sheet. Wrap 1 sage leaf around each ball; press gently to adhere.
Step 3
Place flour, egg, and panko in 3 separate medium bowls. Working with 1 meatball at a time, dredge in flour, rolling between your hands to remove excess flour. Dip in egg; allow excess to drip back into bowl. Roll meatball in panko, pressing gently to coat. Return to sheet.
Step 4
Attach deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2". Heat over medium heat until thermometer registers 350°F. Line another baking sheet with parchment; set a wire rack inside.
Step 5
Working in batches, fry meatballs, turning often, until light golden and crisp, about 1 minute (they will finish cooking in the oven). Transfer to wire rack; let cool. DO AHEAD: Meatballs can be fried 1 month ahead. Store airtight in freezer.
Step 6
Preheat oven to 275°F. Bake meatballs in batches on wire rack in baking sheet until cooked through, about 15 minutes. Serve, or keep warm in oven for up to 45 minutes.
Step 7
Pour some warm marinara, if using, into a small bowl. Serve alongside for dipping.