The Italian Lollipop
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Grated Pecorino Romano3 tbsps
Italian Bread (crumbs)2 tbsps
Oregano (dried)2 tbsps
Italian Parsley (chopped fresh)2 tbsps
Ground Black Pepper1
Salt10
EggsDirections:
1
Special equipment: Twenty four 4 1/2-inch wooden sticks Evenly mix together the ground meat, cheeses, breadcrumbs, oregano, parsley, pepper, 1 1/2 tablespoons salt and eggs in a big bowl using your hands
2
Use an ice cream scoop to make twenty four 1-ounce balls out of the mixture
3
Keep the ice cream scoop wet at all times so the meat does not stick to it
4
Heat the oil up in a frying pan to 375 degrees F and fry the balls until they get a nice crunchy coating, about 3 minutes
5
Heat the marinara sauce in a large pot to a simmer
6
Drain the balls from the grease and move them to the pot of marinara sauce so they keep cooking for another 40 minutes
7
Put the pot in the fridge to cool off
8
When the balls are cool, remove from the marinara, but keep the sauce for later use
9
Put each meatball on a wooden stick
10
Dip the balls in the tempura mix, so they have a thin coating of batter
11
Reheat the oil to 325 degrees F and deep-fry each lollipop until golden and crispy, 3 to 4 minutes
12
Dab them with paper towels and season with salt
13
Use the marinara as a dipping sauce with Pecorino cheese, if desired