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1
Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight.
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2
Preheat a large skillet over medium heat.
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3
Add the olive oil, diced fennel, onion and garlic.
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4
Reduce the heat to medium low and cook until the vegetables are soft, about 10 minutes; let cool completely.
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5
Meanwhile, put the bread in a bowl, add the milk and soak about 5 minutes.
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6
Mix the beef, veal and pork in a large bowl.
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7
Add the onion mixture, egg, lemon zest, red pepper flakes, fennel seeds, pecorino, parmesan and parsley.
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8
Drain the bread, add it to the meat mixture and mix until combined.
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9
Season with salt and pepper.
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10
Mix the ricotta and salt to taste in a bowl; transfer to a pastry bag with a round tip.
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11
Form the meat mixture into 24 meatballs (slightly larger than golf balls).
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12
Make a 1-inch indentation in each meatball with your thumb, then pipe in about 1 teaspoon ricotta and form the meat around it to cover the cheese.
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13
Heat the canola oil in a large skillet over medium heat.
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14
Add the meatballs and cook until golden brown on all sides, about 7 minutes; set aside.
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15
Warm the tomato sauce in a large saucepan over medium heat.
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16
Put the meatballs in the tomato sauce and simmer until cooked through, about 15 minutes.
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17
Divide the meatballs and sauce among bowls; serve over bucatini, if desired.
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18
Drizzle with olive oil.
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19
Sprinkle with a pinch each of red pepper flakes and fennel pollen, if desired.
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20
Photograph by Joseph DeLeo
