Ricotta And Sage Fried Meatballs Recipe

Name: Ricotta And Sage Fried Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.", "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 350u00b0F. 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:", "Preheat oven to 275u00b0F. 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."]

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Ricotta And Sage Fried Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta And Sage Fried Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions