WEEKDAYS 1e|12c|p

The Meatball Shop's Spicy Pork Meatballs

290x290
Pork Meatballs
skill level
Easy
time
30-60min
servings
24
cost
$
Contributed by :
Try making a batch of this NYC specialty at home.
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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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Olive Oil
    Preheat the oven to 450 degrees F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • 2
    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
    Combine the ground pork, salt, cherry peppers, pickling liquid, bread, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
  • 3
     
    Roll the mixture into round, golf ball-size meatballs (around 1 1/2 inches), making sure to pack the meat firmly. Place the balls 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.
  • 4
     
    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 degrees F.
  • 5
     
    Allow the meatballs to cool for 5 minutes in the baking dish before serving.
 
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