Preheat the oven to 450°F Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground pork, salt, cherry peppers, pickling liquid, bread and eggs in a large mixing bowl and mix by hand just until incorporated. Don't over do it or the meatballs will become tough.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).
Place the meatballs in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.