Shelly's Recipe

SPICY PORK MEATBALLS

Category: Meatballs

2 tablespoons olive oil
2 pounds pork shoulder, ground
1 tablespoon plus 1 teaspoon salt
4 jarred hot cherry peppers, minced
1/2 cup hot cherry pepper pickling liquid
4 slices fresh white bread, minced
3 large eggs

Preheat oven to 450 degrees. Drizzle olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine ground pork, salt, cherry peppers and liquid, bread and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf-ball-size meatballs (about 11/2 inches), making sure to pack the meat firmly. Place balls in 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.

Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of a ball should read 165 degrees. Allow meatballs to cool for 5 minutes in baking dish before serving.

Makes about 2 dozen meatballs.