RICOTTA ANS SAGE FRIED MEATBALLS

RICOTTA AND SAGE FRIED MEATBALLS

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1/3 cup whole milk ricotta cheese

2 TBS. vegetable oil, plus oil for frying

3 clove garlic, minced

2 tsp. fennel seeds, toasted and lightly crushed

1 1/4 tsp dried sage

1 tsp. crushed red

1 tsp salt

1/ lb ground pork

24 fresh sage leaves

3/4 cup flour

1egg, beaten

2 cups panco bread crumbs

 marinara sauce, to dip (optional)

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Stir ricotta, oil, garlic, fennel, dried sage,

red pepper and salt until smooth.

Add pork, gently fold in until just combined.

Roll into 1" balls. Press a sage leaf on to each one.

In 3 separate bowls add flour, egg and panco.

Dip meatballs into flour then egg and roll into panko.

 Set aside on cookie sheet. In a large frying pan

pour oil 2" deep. Using a thermometer heat oil to 350*

Working in batches fry meatballs turning often about 2 minutes.

Or until golden brown. Place on wire rack.

At this point you can freeze meatballs.

Or, Pre-heat oven 300* and cook meatballs for

15-18 minutes. Serve along side warmed marinara sauce.

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