Spicy Pork Meatballs

Name: Spicy Pork Meatballs
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 2 tablespoons olive oil; 2 pounds pork shoulder, ground; 1 tablespoon 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

January 24, 2012

With just enough spice to tickle the tongue, these balls are the ultimate crowd-pleasers. Whenever we have a large event to cook for, we always bring our Spicy Pork Balls. In terms of the meat for these balls, ask your butcher to grind some pork shoulder. It’s inexpensive and full of flavor, and it’s a cut we really love. Instead of using bread crumbs, as we do with most meatballs, we use fresh white bread, which makes for a lighter meatball. The ideal way to serve these is over a bed of Creamy Polenta (page 78) with a hearty ladleful of Spicy Meat Sauce (page 57).

Recipe notes

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