Meatball Lollipops



These meatball lollipops are a cinch to make & they are great appetizers. Your kids will love them & adult party guests will dig ’em too. Have fun seasoning these meatballs in all different ways. I have listed some suggestions below.

Meatball Lollipops

makes about 28 1″ pops


1 lb lean ground meat: Bison, Turkey, Chicken, Sirloin
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tbs Italian Seasoning blend or dried Parsley
1/4 cup Marinara sauce
1/4 cup Parmesan Cheese (or any hard grated cheese)
Olive or Canola oil to coat pan (spray good)

Additional: 10″Bamboo Skewers, you can break them in half to make smaller & more manageable.


Combine meat with all ingredients in large bowl. Shape into 3/4 to 1″ mini meatballs. Spray pan and heat over medium high flame.  Add meatballs. Brown each side.  Adjust heat to medium so your meatballs don’t burn.  Flip them one or two times while cooking. When cooked through, drain any liquid if necessary. Pierce each meatball with a skewer.


Fresh Tips for Adults or Kids:

(cautionary statement: Make sure “sticks” don’t become “spears” once the kids get restless at the table!)

Dip and Dip some more!!!  Grab your favorite BBQ sauce, Ketchup, Marinara, Light Sour Cream, Light Ranch, Fat Free Greek Yogurt.   The kids love the interaction of the stick and the dip.  Heck, adults do too!  This makes a great, easy, quick appetizer for entertaining!



Season your meatballs in a variety of ways!
Some additional flavors include but in no way limited to:

Indian: 1 Tbs Curry Powder.
Tex Mex: add 1 Tbs Chili Powder
Middle Eastern flair: 1 Tbs dried Mint, instead of Marinara Sauce  use 1/4 cup Light Sour Cream
Chinese: 1 Tbs Chinese 5 spice blend

Meatball Links

~ Marla Meridith

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4 thoughts on “Meatball Lollipops

  1. I made these the other day and they turned out great! Just a tip, though – don’t use garlic SALT instead of garlic POWDER. (That’s not great.) These are very easy to make and I will be adding them to my daughter’s menu. I put them in oven for 10 minutes at 350 just to finish them off and they maintained their moistness. (I was using lean grass fed beef, even.)