Serves 6
45 min
Spicy Pork Meatballs
Recipe GLPRda36c62e440dfb
Tender, juicy pork meatballs infused with the heat of hot cherry peppers and their briny pickling liquid. Ground pork shoulder is mixed with bread crumbs, eggs, and spicy peppers, then seared until golden and simmered to perfection. A vibrant, straightforward dish that delivers bold, zesty flavor in every bite.
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Ingredients
2 lb Ground pork shoulder
4 slices White bread, cut into small cubes
3 Eggs, lightly beaten
4 Hot cherry peppers, finely chopped
¼ cup Hot cherry pepper pickling liquid
2 tsp Salt
2 tbsp Olive oil, for searing
Directions
Cut the white bread into small cubes and place in a shallow bowl. Pour the hot cherry pepper pickling liquid over the bread and let it soak for 5 minutes until the bread absorbs the liquid and softens.
In a large mixing bowl, combine the ground pork, soaked bread mixture, chopped cherry peppers, eggs, and salt. Using your hands, mix gently until all ingredients are just incorporated—do not overmix, as this can make the meatballs tough. Form the mixture into 12 meatballs, each about 1½ inches in diameter.
Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, carefully place the meatballs in the hot skillet and sear them on all sides until golden brown, about 2 minutes per side. Transfer the browned meatballs to a plate.
Return all meatballs to the skillet, reduce heat to medium-low, and cover. Simmer gently for 8–10 minutes until the meatballs are cooked through (internal temperature 160°F). Shake the pan occasionally to ensure even cooking.
Serve the meatballs hot, spooning any pan juices over them for extra flavor.
