It's so weird -- we had food porn Sunday

I tried to post this yesterday but, frankly, I didn't have the poo. The Packers' win was draining -- big defensive effort, lost our top two wide receivers to injury, then had to watch the Saints game because Cpl. Wolves' fiancee is a fan. Didn't mind -- I love watching football -- but it led to a reduced likelihood that I would be able to post about the game food on game day. I'm sure beer and the need for sleep had nothing to do with it.

Anyway, we had poll results, and you can't ignore the will of the people -- we had meatballs as part of Sunday's game food porn. To start with, you will need 1-1/2 pound of ground beef, a pound of ground pork, two shallots, 1/4 cup sun-dried tomatoes (about 5-6), 1/3 cup fresh basil (I used dried basil and nowhere near 1/3 cup), 1/4 cup shredded mozzarella, 1/4 cup grated parmesan, 1 small can tomato paste, 3/4 tsp red pepper, 1/2 tsp black pepper, 1-1/2 tsp salt. You will also need some vegetable oil and some olive oil for frying.

Chop up the shallots and the sun-dried tomatoes, toss the red pepper, parmesan, shredded mozarella, basil, tomato paste, salt and pepper into the food processor. For best results, do this a little at a time with respect to the shallots and sun-dried tomatoes. You want to get the stuff mixed up nice. So chop the shallots:

Chop the tomatoes:

Then mix all that shit up nice:

Next, put the pork and hamburger into a mixing bowl, mix it up nice. Then mix in the stuff you just mixed in the food processor:

Form that stuff into meatballs:

Combine your olive oil and vegetable oil, heat it up, then fry the meatballs in the oil for about two minutes until brown all over:

Drain the browned meatballs:

Put the browned meatballs on a foil-lined baking sheet. Pre-heat the oven to 350 degrees. Bake the meatballs for 12 minutes or so until cooked through.

Plate 'em up, serve with marinara sauce if you like or just as they are. They are magnificent:

BTW, this recipe makes about 30 meatballs (31 in this case) depending upon how big you make them. If this is too much for your game-day needs, fear not: you can freeze the meatballs post-cooking, pre-cooking or even freeze some of the mixed-up meat before you form it into meatballs. I served these at my Super Bowl party and had no leftovers. Yesterday, we ate well over half of them. Your mileage may vary.