Ingredients
Directions
Preheat the fryer to 350ºF.
Split the meatballs in half and gently flatten into a circle.
Wrap each meatball half around one olive, pressing together to seal, and roll with hands to create a round ball.
Repeat with the remaining meatballs.
Set up a breading station by placing the flour in one bowl, eggs with a couple tablespoons of water in another and finally, the breadcrumbs in the third.
To bread the meatballs, roll each in the flour. Pat off excess flour, then dredge through the egg wash and lastly, roll the balls in the breadcrumbs to coat.
Combine the mayonnaise, garlic, and herbs in a bowl, and reserve.
In batches, fry the meatballs until deep golden brown and drain on a wire rack over a baking sheet. Serve the meatballs hot with the aioli on the side for dipping.
