Spicy Pork Meatballs
from Food IQ by DANIEL HOLZMAN ans MATT RODBARD

Makes 24 golf-ball-size meatballs
 2 pounds ground pork (preferably from a fatty cut like shoulder)
 2 teaspoons kosher salt
 2 to 3 pickled hot cherry peppers, minced
 1/4 cup pickling liquid from hot cherry peppers
 4 slices white sandwich bread with crust, minced (about 3 1/2 cups)(8 oz)
 3 eggs, lightly beaten


 1  Preheat the oven to 450 F.
  
 2  In a large bowl, combine all the ingredients and hand mix until thoroughly incorporated.

 3  Roll the mixture into golf-ball-size meatballs, making sure to pack the meat firmly. As they are shaped, arrange them in a 9-by-13-inch baking dish (it's okay if they touch).

 4  Roast until firm and cooked through, about 17 minutes (or until an instant-read thermometer inserted into the center of a ball registers 165 F). Allow the meatballs to cool in the baking dish for 5 minutes before serving.