Meatballs Aflame!

• 3/4 pound ground pork
• 3/4 pound ground chuck
• 2 teaspoons crushed fennel seed
• 2 teaspoons salt
• 1 teaspoon black pepper
• zest of one medium orange
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup dry red wine
• 1 teaspoon granulated garlic
• 3 ounces inexpensive brandy
• 2 lemon halves

1. Thoroughly mix all but the brandy and lemon together thoroughly. Cover and refrigerate overnight.
2. When ready to cook, with wet hands, shape the meat mixture into 12 meatballs and flatten them slightly.
3. Grill the meatballs over a medium flame until cooked through. Have a hot heavy duty saute pan ready to transfer the meatballs to.
4. Transfer the meatballs to the hot saute pan. Pour the brandy into the pan and light ( don't forget to yell Opa!).
5. Extinguish the flames with a lemon half or two.
6. Place the patties in a serving dish, pour any accumulated juices from the pan over them and serve hot.

ground pork, ground chuck, fennel seed, salt, black pepper, zest of one medium orange, red pepper, red wine, garlic, brandy, lemon halves

Taken from food52.com/recipes/10626-meatballs-aflame (may not work)