Italian Meatball Lollipops Recipe

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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

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.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.00 view details
  • 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


  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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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%
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