The Meatball Shop's Spicy Pork Meatballs
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From the book, THE MEATBALL SHOP COOKBOOK by Daniel Holzman and Michael Chernow. To pickle your own cherry peppers see recipe #475540. Serve with your favorite sauce.
- Ready In:
- 2 tablespoons olive oil
- 2 lbs pork shoulder, ground (I have the butcher gind it twice)
- 1 tablespoon salt plus 1 teaspoon salt
- 4 jarred hot cherry peppers, minced
- 1⁄4 cup hot cherry pepper pickling liquid
- 4 slices fresh white bread, minced
- 3 large eggs
- 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.
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