Spicy Pork Meatballs with Spicy Meat Sauce
We got so excited, we bought the Chicago Metallic Meatball Baker and a Stainless Steel Meat Baller. The baker is amazing, it lifts the meatballs off the pan and any grease drips to the bottom.  While it is not necessary to have a meat baller, it makes the meatballs uniform in size and is so simple to use. Here is a look at the results:
Spicy Pork Meatballs
Ingredients
- 2 tablespoons olive oil
- 2 lbs pork shoulder ground
- 1 tablespoon + 1 teaspoon salt
- 4 jarred hot cherry peppers minced
- 1/4 cup hot cherry pepper pickling liquid
- 4 slices fresh white bread minced
- 3 eggs
Instructions
- Preheat oven to 450℉
- Coat a 9 x 13 inch baking dish with olive oil or use a Chicago Metallic Meatball Baker
- Combine pork, salt, cherry peppers and liquid, bread and eggs in a large bowl. Mix until combined by hand
- Either use a meat baller to shape mixture into balls or roll mixture into golf ball size balls (1 1/2 inches). Place next to each other in prepared baking dish or meatball baker
- Bake for 20 minutes or until meat thermometer reads 165 degrees
- Cool for 5 minutes until serving
Notes
Spicy Meat Sauce
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely diced
- 1 lb ground pork preferably shoulder
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons salt - or to taste
- 2 tablespoons tomato paste
- 2 26- ounce boxes of Pomi chopped tomatoes or 2 28-ounce cans whole plum tomatoes roughly chopped with liquid
- garnish chopped parsley and grated Parmesan cheese
Instructions
- Heat olive oil in a large heavy pot over medium heat. add onions and cook until soft. Add ground pork, red pepper flakes and salt. Cook until meat is cooked through, stir continuously.
- Add tomato paste, stir and cook for about 5 minutes.
- Add tomatoes and stir until sauce begins to boil.
- Cook for another 35 minutes. Stir every 5 minutes or so to make sure sauce doesn't doesn't burn bottom of pot.
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