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Wednesday, August 31

Ricotta & sage fried meatballs with marinara

Ricotta, whole-milk
1/3 cup
Oil, vegetable
2 tablespoons +
Garlic, minced
3 cloves +
7 cloves
Fennel seeds, toasted, lightly crushed
2 teaspoons
Sage, dried
1 ¼ teaspoons
Red pepper flakes, crushed
1 teaspoon +
Salt, kosher
1 teaspoon +
1 teaspoon
Pepper, freshly ground
½ teaspoon
Pork, ground
½ pound
Sage, fresh
24 leaves
Flour, all-purpose
¾ cup
Egg, lightly beaten
1 large
2 cups
Tomatoes, whole San Marzano
28 ounces
1 cup
Oil, olive, extra-virgin
¼ cup
Oregano, dried
¼ teaspoon
  1. Line a rimmed baking sheet. 
  2. In a medium bowl, stir together the ricotta and 2-tablespoons oil until smooth. 
  3. Add the minced garlic, fennel seeds, dried sage, red pepper flakes, salt and pepper. 
  4. Add the pork, and gently fold until just combined. 
  5. Scoop out a tablespoonful, and with dampened hands, roll into 1-inch balls; transfer to the baking sheet. 
  6. Wrap one sage leaf around each ball; press gently to adhere. 
  7. Place the flour, egg, and panko in three separate medium bowls. 
  8. Working with one meatball at a time, dredge in flour, rolling between your hands to remove excess. 
  9. Dip in the egg; allow excess to drip back into the bowl. 
  10. Roll in the panko, pressing gently to coat; return to the baking sheet. 
  11. In a deep-fryer (or a large pot filled with 2-inches of oil), heat the oil to 350°F. 
  12. Line another baking sheet with parchment paper; set a wire rack inside. 
  13. Working in batches, fry the meatballs, turning often, until lightly golden and crisp, about 1 minute; transfer to the wire rack and let cool. 
  14. Preheat the oven to 275°F. 
  15. Bake the meatballs in batches on a wire rack in a baking sheet until cooked through, about 15 minutes. 
  16. In a large bowl, add the tomatoes, and crush with your hands. 
  17. Rinse the tomato can with the water to get the juices; reserve. 
  18. In a large skillet over medium heat, heat the olive oil, and then add the slivered garlic; stir for 30 seconds. 
  19. Add the tomatoes and reserved watery juice. 
  20. Stir in a pinch of red pepper flakes, oregano, and salt. 
  21. Simmer the sauce until thickened and oil on the surface is a deep orange, about 15 minutes. 
  22. Serve the meatballs immediately, or keep warm in the oven for up to 45 minutes, with the sauce on the side.

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