Spicy Pork Meatballs
Servings: 24 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
To serve place meatballs in a dish and cover with sauce. We include toasted crusty bread and a green salad. We froze the leftover meatballs and sauce in separate containers. They were just as delicious when we thawed and re-heated.Special Equipment: Chicago Metallic Meatball Baker and Norpro Stainless Steel Meat Baller