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Ricotta and Sage Fried Meatballs
24 meatballs
Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour some warm marinara, if using, into a small bowl. Serve alongside for dipping.
Originally published at Epicurious.com. Reproduced for personal collection.
