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["Mix the egg, 3/4 c. bread crumbs (soaked in milk), sage, salt and pepper, onion, and anchovies together. Gently add the beef and roll to form 2"" balls. This should make about 12 balls.", "Using your finger hollow out a little cove that is about the size of 2 teaspoons big in the middle of each meatball.", "From the ricotta and egg mix, that you can go on to use the remainder for a lasagne dish (or other recipe), use only about 12 teaspoons. Spoon about a teaspoon into each hollowed out cove, keeping this as central as possible.", "Seal each meatball back up as securely as possible, minimizing your handling of the meatball at the same time.", "Mix the panko crumbs with the dried seasonings listed just below as well as with the parmesan cheese.", "Roll these balls gently and evenly in this seasoned bread crumb mix.", "To a hot skillet add the oil and brown the meatballs evenly and quickly. The ricotta should not ooze out if they are all sealed. Do not cook through.", "Add the wine to deglaze the pan. Transfer the browned meatballs to a Dutch oven (or equivalent weight pan) and add your marinara sauce that was made with tomatoes and red peppers, and a bay leaf. Simmer slowly for 25-35 minutes.", "Serve with your favorite pasta. Add more parmesan cheese and a chiffonade of fresh basil."]
