The Meatball Shop's Spicy Pork Meatballs |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From the book, THE MEATBALL SHOP COOKBOOK by Daniel Holzman and Michael Chernow. To pickle your own cherry peppers see Pickled Cherry Peppers. Serve with your favorite sauce. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).
4. 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.
5. 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.
6. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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