Italian Meatball Lollipops Recipe
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
- Preheat peanut oil to 365^.
- Insert a corndog stick in meatballs and coat with deep fry batter.
- Deep fry until golden brown. About 4-5 minutes.
- I served the meatballs with Roman Rice Balls, Red Sauce and grill squash.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 85 | 35% |
| Total Fat 9.43g | 12% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 94mg | 4% |
| Potassium 501mg | 14% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 37.86g | 61% |
