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Receta Italian Meatball Lollipops
by Bob Vincent

Italian Meatball Lollipops

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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 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

Direcciones

  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.