The Meatball Shop's Spicy Pork Meatballs

• olive oil↗2 tablespoons
• pork shoulder, ground↗2 lbs

  (I have the butcher gind it twice)

• salt plus 1 teaspoon salt1 tablespoon
• hot cherry peppers↗4 jarred

  minced

• hot cherry pepper pickling liquid↗1⁄4 cup
• fresh white bread↗4 slices

  minced

• eggs↗3 large

Step-by-step instructions

1. 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. 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. 3

   Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).

4. 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. 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. 6

   Allow the meatballs to cool for 5 minutes in the baking dish before serving.