Makes about 24 meatballs
- 2 pounds ground pork shoulder
- 1 Tbsp. plus 1 tsp. salt
- 4 hot cherry peppers, stems removed, minced (about ⅓ cup)
- ¼ cup hot cherry pepper pickling liquid
- 4 slices white bread, minced (about 3½ cups)
- 3 eggs
Active Time: 20 minutes
Total time: 45 minutes
Preheat oven to 450°. Mix all ingredients in a large bowl and stir until combined.
Grease a 9 x 13 baking dish. Roll mixture into golf-ball-size meatballs, packing them firmly (Use wet hands to prevent meat from sticking; alternatively, you can use an ice cream scoop). Place meatballs in baking dish in even rows so they're touching.
Bake until meatballs are cooked through, about 14 minutes for chicken and pork and 20 minutes for beef. Let rest 5 minutes, then serve.
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