The Meatball Shop'S Spicy Pork Meatballs - cooking recipe

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
Preparation
    Preheat the oven to 450\u00b0F Drizzle the olive oil into a 9x13-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\u00b0F.
    Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Leave a comment