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  • Italian Meatball Lollipops

    1 vote
    Italian Meatball Lollipops
    Prep: 10 min Cook: 5 min Servings: 6
    by Bob Vincent
    126 recipes
    >
    This is a take on a food truck recipe I saw on television. They can be used as an appetizer or as a main dish. I served them with Roman Rice Balls, Red Sauce, grilled squash and a salad. I found the corndog sticks on Amazon.com. In retrospect I would change the way I made them. I was not sure the meatballs would get hot in middle so I warmed them in a microwave before coating with batter and deep frying. This was a mistake as the surface oil did not allow the batter to cling to the meatballs as best they could. Next time I will not preheat them or may use a flour, egg wash and bread crumb coating instead. They still tasted good however. A hearty red wine works well with the meat. I chose Viansa's 2010 Sonoma County Vino Rosso. It is a Super Tuscan Blend of Primitivo, Sangiovese, Barbara and Merlot.

    Ingredients

    • 12 Italian Meatballs cooked. Link is provided below.
    • 12 corndog sticks
    • 1 cup deep fry batter ice cold. I used Tempera but any kind would work
    • Peanut oil for deep frying

    Directions

    1. Preheat peanut oil to 365^.
    2. Insert a corndog stick in meatballs and coat with deep fry batter.
    3. Deep fry until golden brown. About 4-5 minutes.
    4. I served the meatballs with Roman Rice Balls, Red Sauce and grill squash.

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