Ricotta and Sage Fried Meatballs

Ingredients

Makes 24 Servings

Preparation

1. 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 tablespoon-fuls of pork mixture. With damp- ened hands, roll portions between your palms into 1-inch 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-inch. Heat over medium heat until thermometer registers 350°. 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°. 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.

One serving contains: Calories (kcal) 400 Fat (g) 27 Saturated Fat (g) 6 Cholesterol (mg) 55 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 12 Sodium (mg) 470