WEEKDAYS 1e|12c|p

Mangia Mangia's Meatball Lollipop

mangia
Fried Meatball Sticks
skill level
Easy
time
1-30min
servings
10
cost
$
Contributed by :
Meatball Lollipop Recipe: Meatballs like you've never had them before. With a crisp exterior, these juicy meatballs are easy to eat, with the help of a handy stick.
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ingredients
  • 1 1/2 tablespoons Salt
  • 2 tablespoons Black Pepper
  • 3 tablespoons Italian Breadcrumbs
  • 2 tablespoons Oregano
  • 3/4 cup Parmigiano-Reggiano
  • 3/4 cup Pecorino Romano
  • 2 tablespoons Parsley (chopped)
  • 10 Eggs
  • 2 pounds Ground Meat (40% Beef; 40% Veal; 20% Pork)
  • 4 liters Marinara Sauce
  • Tempura Mix
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 tablespoons Salt
    2 tablespoons Black Pepper
    3 tablespoons Italian Breadcrumbs
    2 tablespoons Oregano
    3/4 cup Parmigiano-Reggiano
    3/4 cup Pecorino Romano
    2 tablespoons Parsley (chopped)
    10 Eggs
    2 pounds Ground Meat (40% Beef; 40% Veal; 20% Pork)
    Evenly mix together all ingredients except the marinara sauce and tempura mix in a big bowl using your hands.
  • 2
     
    Use an ice cream scoop to make balls out of the mixture. Keep the ice cream scoop wet at all times so the meat does not stick to it.
  • 3
     
    Heat up a frying pan to 375 degrees Fahrenheit and fry the balls for 3 minutes until they get a nice crunchy coating.
  • 4
    4 liters Marinara Sauce 
    Drain the balls from the grease and move them into a pot of marinara sauce so they keep cooking for another 40 minutes.
  • 5
    Put the pot in the fridge to cool off. When the balls are cool, drain the marinara, but keep the sauce for later use.
  • 6
    Tempura Mix
    Put each ball on a wooden stick. Dip the balls in a tempura mix, so they have a thin coating of tempura.
  • 7
    Deep-fry each lollipop for 3 to 4 minutes. Dab them with paper towel, and season with salt to taste. Use the marinara as dipping sauce with Pecorino cheese, if desired.
 
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