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The Italian Lollipop

Recipe from: Mangia Mangia Mobile

San Diego's First and Only Gourmet Italian Food Truck.

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1.5 tablespoons of salt
2 tablespoons of black pepper
3 tablespoons of Italian breadcrumbs
2 tablespoons of oregano
3/4 cups of grated Parmigianino-Reggiano cheese
3/4 cups of grated Pecorino Romano cheese
2 tablespoons of Italian parsley, chopped
10 eggs
2 pounds of ground meat mixture (40% beef, 40% veal, 20% pork recommended)
4 litres of marinara sauce
Tempura mix

Evenly mix together all ingredients except the marinara sauce and tempura mix in a big bowl using your hands.

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.

Heat up a frying pan to 375 degrees Fahrenheit and fry the balls for 3 minutes until they get a nice crunchy coating.

Drain the balls from the grease and move them into a pot of marinara sauce so they keep cooking for another 40 minutes.

Put the pot in the fridge to cool off. When the balls are cool, drain the marinara, but keep the sauce for later use.

Put each ball on a wooden stick. Dip the balls in a tempura mix, so they have a thin coating of tempura.

Deep-fry each lollipop for 3 - 4 minutes. Dab them with paper towel, and season with salt to taste.

Use the marinara as dipping sauce with Pecorino cheese, if desired.

Yield: 10 servings