With just enough spice to tickle the tongue, these balls are the ultimate crowd-pleasers. Whenever Daniel Holzman and Michael Chernow, owners of The Meatball Shop in New York City, have a large event to cook for, they always bring these Spicy Pork Meatballs. In terms of the meat for these balls, ask you butcher to grind some pork shoulder. It’s inexpensive and full of flavor. You can serve these balls with pasta, in a hero, or over creamy polenta with your favorite sauce.
Recipe for Spicy Pork Meatballs
from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow
Ingredients:
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
Directions:
1. Preheat the oven to 450 degrees F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
2. Combine the ground pork, salt, cherry peppers, pickling liquid, bread, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
3. Roll the mixture into round, golf-size meatballs (about 1 ½ 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.
4. 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 165 degrees F.
5. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Q&A with The Meatball Shop owners and authors of The Meatball Shop Cookbook, Daniel Holzman and Michael Chernow
TRC: The Meatball Shop Cookbook includes lots of great recipes for meatballs (of course!), but also for different sauces, sides, and desserts. If you had to pick one recipe from each category to create your ideal meal, what would it be?
Daniel: Spicy pork meatballs served over polenta with spicy meat sauce. Braised kale on the side, and a chocolate chip cookie and mint ice cream sandwich for dessert.
Michael: Personally, I like the spicy pork meatballs with spicy meat sauce over polenta. I would finish with a brownie and mint ice cream sandwich … heaven.
TRC: How did you come up with all the different varieties of meatball recipes that are featured in this book? Were any of them based on suggestions from The Meatball Shop customers?
Daniel: The inspiration comes from everywhere and I have collected many of the recipes over the years. Lots of the ideas come from customers and staff. When we travel, we are often inspired to translate classic dishes from different regions and countries. Sometimes a holiday is the inspiration, as in Cinco de Mayo, St. Patty’s Day or Easter.
Michael: Dan and I typically come up with the ideas and recipes for the meatballs. We are also open to our staff’s (both front and back of house) suggestions. We have also taken leads from our guests—the lamb tandoori meatball was inspired by one of our guests.
TRC: Aside from the cookbook, what would you say are the top 2 tools needed to create the perfect meatball feast?
Daniel: Michael, my partner at The Meatball Shop, would argue that great tunes are imperative—and he’s a master of entertainment so don’t be afraid to throw on some great music. Other than that, I always love a good bottle of wine and meatballs are such a great food to pair with wine. I would definitely break out a couple of bottles of the good stuff for this party. Everyone has a better time after a glass or two…
Michael: Oh yes, great tunes of course. But I would also say love and having no expectations.
TRC: What makes The Meatball Shop Cookbook the perfect gift?
Daniel: Simplicity and accessibility. Just like anyone can find something to eat in our restaurant, everyone can make great meatball dinner at home. Whether you are experienced or have never cooked before, you will find a delicious, simple, and fun meal waiting for you at the end of every recipe.
Michael: It is a gift that keeps on giving. Who doesn’t like meatballs? It is not only a book that teaches one to cook, but encompasses a story that is special. The book doesn’t only look good on the kitchen shelf, but also holds its weight on the coffee table.
