These fiery pork meatballs are packed with heat and flavor, perfect for those who love a spicy kick. Made with ground pork shoulder, they can be served as an appetizer or over creamy polenta for a hearty entrée.
Fiery Pork Meatballs with a Spicy Kick
These fiery pork meatballs are packed with heat and flavor, perfect for those who love a spicy kick. Made with ground pork shoulder, they can be served as an appetizer or over creamy polenta for a hearty entrée.
Equipment
- Large mixing bowl
- Measuring cups
- spatula
- Meat thermometer
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 (232°C).
- Evenly coat the bottom of a 9×13 baking dish with olive oil and set it aside.
- In a large mixing bowl, combine the ground pork shoulder, salt, minced hot cherry peppers, pickling liquid, minced bread, and eggs.
- Mix well until all ingredients are evenly distributed.
- Roll the mixture into 1 ½-inch meatballs, packing the meat firmly to ensure they hold their shape.
- Place the meatballs in the prepared baking dish, ensuring that they are touching one another.
- Roast in the preheated oven for 20 minutes or until the meatballs are cooked thoroughly.
- Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Allow the meatballs to cool for at least 5 minutes before serving.
- Serve over creamy polenta for a complete entrée or enjoy as a spicy appetizer.
Notes & Wine Advice
Pair with a bold red wine like Zinfandel or a spicy Shiraz to complement the heat of the meatballs.
Nutrition values
Calories: 320 kcal | Carbohydrates: 5 g | Protein: 22 g | Fat: 24 g | Sugar: 1 g