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The Art of Flavour Sunday e-magazine


Italian Crumbed Meatballs with Ricotta, Sage and Fennel

Important message: To everyone who loves to cook and loves true natural flavour

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  • 500g x Pork Mince

  • 1 x Medium onion, loosely chopped

  • 3 x Garlic cloves, loosely chopped

  • 1 x Cup Ricotta

  • 1 x Teaspoon dried sage leaves

  • 1 x Teaspoon fennel seeds

  • Plain flour

  • Olive oil

  • Salt not really needed as the ricotta will provide sufficient seasoning, however, add to diet if preferred.

  • 1 x Beaten egg - for meatball coating

  • Panko bread crumbs


Add the onion, garlic, sage and fennel seeds to a blender and lightly blend.

Next in a bowl add the pork mince - making sure the meat is evenly broken up - then add the onion, garlic and spices from the blender and then seperately add the ricotta and using your hands, mix well. Then roll the mixture into approx. 3cm balls.

The Meatball Coating Now, dip each of the rolled meatballs firstly into the beaten egg, then roll the meatball in the breadcrumbs. Lightly press down on the breadcrumb coating to give an even covering and refrigerate for at least 30 minutes to allow the flavours to infuse.

Important: Allow the meatballs to return to room temperature and sprinkle or spray the Olive Oil evenly over the meatballs and bake at 180c until the meatballs are firm.

Important: The ricotta will add a little more liquid than normal for meatballs so important when rolling press the mixture firmly

Comments: We originally tested this recipe with mild chilli flakes, however, we found the chilli overwhelmed the ricotta and sage.