Recipe of the Week: Spicy Pork Meatballs

Recipe of the Week: Spicy Pork Meatballs
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I’d like to welcome all Romance At Random readers to our inaugural Recipe of the Week post! Every Thursday we’ll be posting a featured recipe for your weekend enjoyment.

This week, our recipe comes from The Meatball Shop Cookbook, a delicious collection of quick and easy recipes taken directly from the menu of The Meatball Shop, a popular dining destination in New York City. These spicy pork meatballs will delight any who try them, and whether you’re planning a book club meeting, party, or just making dinner for yourself or your family, I’m sure you’ll enjoy them!


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 out 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 with a hearty ladleful of Spicy Meat Sauce.

Makes about 2 dozen 1½ inch meatballs

2 tablespoons olive oil
2 pounds pork shoulder, ground
1 tablespoon plus 1 teaspoon salt
4 jarred hot cherry peppers, minced
¼ cup hot cherry pepper pickling liquid
4 slices fresh white bread, minced
3 large eggs

Preheat the oven to 450ºF. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside

Combine the ground pork, salt, cherry peppers, pickling liquid, bread, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball sized meatballs (about 1½ 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.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer is inserted into the center of a meatball should read 165ºF.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Love this recipe? You can download it for free here.

We hope you enjoy it!

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