Ricotta and Sage Fried Meatballs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.3 teaspoons sage dried
• 1 large eggs beaten to blend
• 2 teaspoons fennel seeds crushed toasted
• 0.8 cup flour all-purpose
• 24  sage fresh
• 3  garlic clove minced
• 8 ounces ground pork 
• 1 teaspoon kosher salt 
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 1 teaspoon pepper red crushed
• 0.3 cup whole-milk ricotta cheese 
• 2 tablespoons vegetable oil for frying plus more

Equipment

• bowl
• baking sheet
• oven
• wire rack
• pot

Directions

1. Line a baking sheet with parchment.Stir ricotta and 2 tablespoonsoil in a medium bowl untilsmooth.
2. Mix in garlic and next5 ingredients.
3. Add pork; gentlyfold until just combined.
4. Scoop out scant tablespoonfulsof pork mixture. With dampenedhands, roll portions betweenyour palms into 1" balls; place onsheet. Wrap 1 sage leaf aroundeach ball; press gently to adhere.
5. Place flour, egg, and pankoin 3 separate medium bowls.Working with 1 meatball at a time,dredge in flour, rolling betweenyour hands to remove excessflour. Dip in egg; allow excess todrip back into bowl.
6. Roll meatballin panko, pressing gently to coat.Return to sheet.
7. Attach deep-fry thermometerto side of a large heavy pot.
8. Pourin oil to a depth of 2".
9. Heat overmedium heat until thermometerregisters 350°F. Line anotherbaking sheet with parchment; seta wire rack inside.
10. Working in batches, frymeatballs, turning often, untillight golden and crisp, about1 minute (they will finish cookingin the oven).
11. Transfer to wirerack; let cool. DO AHEAD:Meatballs can be fried 1 monthahead. Store airtight in freezer.
12. Preheat oven to 275°F.
13. Bakemeatballs in batches on wirerack in baking sheet until cookedthrough, about 15 minutes.
14. Serve,or keep warm in oven for up to45 minutes.
15. Pour some warm marinara,if using, into a small bowl.
16. Servealongside for dipping.