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Prep time
1 hour 5 minutes
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Cook time
1 hour 5 minutes
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Makes
12 two ounce meatball patties
Author Notes
The other night when we were planning our dinner around Flaming Cheese, I thought we could also flame some loukanika, the orange scented Greek sausage so often flamed in Greek restaurants as an appetizer. Needless to say, as I was shopping for kasseri, feta, tarama, bread and all the veggies, I couldn't find loukanika. I borrowed a few hints from MrsWheelbarrow and made a sausage like, orange scented meatball to flame. —inpatskitchen
Ingredients
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3/4 pound
ground pork
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3/4 pound
ground chuck
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2 teaspoons
crushed fennel seed
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2 teaspoons
salt
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1 teaspoon
black pepper
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zest of one medium orange
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1/2 teaspoon
crushed red pepper flakes
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1/3 cup
dry red wine
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1 teaspoon
granulated garlic
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3 ounces
inexpensive brandy
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2
lemon halves
Directions
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Thoroughly mix all but the brandy and lemon together thoroughly. Cover and refrigerate overnight.
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When ready to cook, with wet hands, shape the meat mixture into 12 meatballs and flatten them slightly.
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Grill the meatballs over a medium flame until cooked through. Have a hot heavy duty saute pan ready to transfer the meatballs to.
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Transfer the meatballs to the hot saute pan. Pour the brandy into the pan and light ( don't forget to yell Opa!).
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Extinguish the flames with a lemon half or two.
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Place the patties in a serving dish, pour any accumulated juices from the pan over them and serve hot.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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