Heat 2 tbsp olive oil in a large pot over medium heat.

Add the onions, 1 lb ground pork, 2 tsp crushed red pepper flakes, and 2 tsp salt. Cook, stirring constantly, until the meat is thoroughly cooked and the onions are soft and beginning to brown, about 15 minutes.

Add the 2 tbsp tomato paste and continue cooking for 5 minutes.

Add the tomatoes and stir constantly until the sauce begins to boil.

Continue cooking for 35 minutes, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired.

While the sauce is simmering, preheat the oven to 450 degrees F (230 degrees C).

Drizzle 2 tbsp olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine 2 lbs ground pork, 1 tbsp plus 1 tsp salt, 4 minced cherry peppers, 1/4 cup hot cherry pepper pickling liquid, 4 minced slices fresh white bread, and 3 large eggs in a large mixing bowl. Mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball-size meatballs (about 1-1/2 inches), making sure to pack the meat firmly.

Place the meatballs 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 165 degrees F (74 degrees C).

Allow the meatballs to cool for 5 minutes in the baking dish before serving with the sauce and grated Parmesan.