Mom made these for our family holiday, and I thought they were delicious. The recipe was published in the Star Tribune (a Twin Cities area newspaper); they got it from "The Meatball Shop Cookbook." I need no context -- no sauce, no starch-- to enjoy a meatball. But I think these would be good served on cheesy grits for a Louisiana flare.
Spicy Pork Meatballs
2 lb pork shoulder, ground
1 T + 1 t salt
4 jarred hot cherry peppers, minced (leave out seeds)
1/4 c hot cherry pepper pickling liquid
4 slices fresh white bread, in fine crumbs
1. Preheat oven to 450 F.
2. Mix all ingredients by hand till thoroughly blended. Roll into golf-ball-sized meatballs, packing firmly. Place in a lightly oiled 9x13 dish. They will touch.
3. Bake until firm and cooked through, 20 minutes. Cool 5 minutes in the baking dish.
Per 3 meatballs: 312 Cal; 19g fat (7 sat); 8g carb; 25g protein; 43mg calcium