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 these. In terms of the meat for these balls, ask your butcher to grind some pork shoulder. It's inexpensive and full of fl avor, and it's a cut we really love. Instead of using bread crumbs, as we do with most meatballs, we use cut- up, soft, fresh white bread. It makes for a lighter meatball.
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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-size meatballs (about 11/2 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 inserted into the center of a meatball should read 165degreesF.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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