Pork Ricotta and Sage Meatballs

Ingredients

• 1/2 cup (125 grams) ricotta
• 1 pound (453 grams) ground pork
• 1 large egg (beaten)
• 1 cup 90 grams Parmesan cheese, freshly grated
• 2 tablespoons fresh sage (chopped)
• 1/2 teaspoon ground fennel powder
• 1/4 teaspoon fresh nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Olive oil

Instructions

1. 1

   Add the ricotta to a clean towel and squeeze out as much liquid as you can. Set aside.

2. 2

   Preheat oven to 400°F/200°C.

3. 3

   Brush the bottom of a large cast iron skillet with olive oil.

4. 4

   To a mixing bowl add the ricotta, pork, egg, Parmesan, sage, fennel, nutmeg, salt and pepper.

5. 5

   Use a fork and mix well until all the ingredients are well combined. Don't over mix.

6. 6

   Use an ice cream scoop form into 1-ounce balls (1/4 cup) and place them evenly spaced in the skillet. Brush with olive oil and bake for 18-20 minutes until golden brown.

7. 7

   Serve with your favorite sauce.