Ingredients
2 tablespoons olive oil
2 pounds ground pork shoulder
1 1/3 tablespoons coarse salt
4 hot cherry peppers, minced (about 1/3 cup)
1/4 cup pepper pickling liquid (from cherry peppers)
5 slices white bread, finely chopped (about 3 cups)
3 large eggs
Spicy Meat Sauce
24 slider buns or Parker House rolls, toasted
Preparation
Preheat oven to 450 degrees. Coat a large rimmed baking sheet with olive oil and set aside.
Place pork, salt, peppers, pickling liquid, bread, and eggs in a large bowl; using your hands, mix until well combined. Form pork mixture into firmly packed 2-inch meatballs. Place on prepared baking sheet and arrange the meatballs in rows so that they are touching on all sides.
Transfer to oven and roast until cooked through, about 14 to 20 minutes. Let meatballs cool for 5 minutes on baking sheet before removing.
Meanwhile, heat meat sauce in a large saucepan over medium-high heat. Add cooked meatballs to sauce; cook until sauce and meatballs are heated through. Place 1 meatball on bottom half of each slider bun and top with 1 tablespoon meat sauce. Sandwich with top half of bun and secure with a toothpick; serve.
