Name: Ricotta and Sage Fried Meatballs
Yield: Makes 24 Servings
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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Romulo Yanes

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