For some people, the best part of the Super Bowl is the food. If you want to bring some great meatballs to the table, read the story in today’s LENS, and follow this recipe.
Spicy Pork Meatballs
From “The Meatball Shop Cookbook.” Serve on a baguette as a sub, or plate on a bed of creamy polenta; spoon on a spicy meat sauce.
Ingredients
• 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, finely chopped
• 3 large eggs
Instructions
Heat oven to 450 degrees. In a large bowl, mix pork, salt, cherry peppers, pickling liquid, bread and eggs by hand until thoroughly incorporated.
Roll into golf ball-sized meatballs, packing the meat firmly. Place the balls in a lightly oiled 9-by-13-inch baking dish touching one another.
Bake until firm and cooked through, 20 minutes. Cool five minutes in the baking dish before serving.
Makes 24 meatballs.