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The Meatball Shop's Spicy Pork Meatballs

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“From the book, THE MEATBALL SHOP COOKBOOK by Daniel Holzman and Michael Chernow. To pickle your own cherry peppers see Pickled Cherry Peppers. Serve with your favorite sauce.”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 lbs pork shoulder, ground (I have the butcher gind it twice)
  • 1 tablespoon salt plus 1 teaspoon salt
  • 4 jarred hot cherry peppers, minced
  • 14 cup hot cherry pepper pickling liquid
  • 4 slices fresh white bread, minced
  • 3 large eggs


  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. 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. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).
  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. 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. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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