Fiery Pork Meatballs
This spicy recipe works best if you use ground pork shoulder, but
any ground pork will do as well. Serve this meatball over creamy
polenta if you’d like to use the meatballs as an entrée.
Ingredients
- 2 tablespoons of olive oil
- 2 pounds of ground pork shoulder
- 2 tablespoons of salt
- 4 jarred hot cherry peppers minced
- ¼ cup of hot cherry pepper pickling liquid
- 4 slices of fresh white bread minced
- 3 large eggs
Instructions
- Preheat the oven to 450° F.
- Evenly apply olive oil to the bottom of a 9×13 baking dish and set aside.
- Combine the rest of the ingredients in a large mixing bowl and mix well until evenly distributed.
- Roll the mixture into 1 ½-inch meatballs.
- Pack the meat firmly.
- Place the meatballs in the baking dish.
- Meatballs should be touching one another.
- Roast for 20 minutes or until the meatballs are cooked thoroughly.
- A meat thermometer should measure the meatballs at 165° F.
- Allow the meatballs to cool for at least 5 minutes before serving.