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

Add the onions, 1 lb ground pork, 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 tomato paste and continue cooking for 5 minutes.

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

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

While the sauce is simmering, preheat the oven to 450°F.

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

In a large mixing bowl, combine 2 lbs ground pork, 1 tbsp + 1 tsp salt, 4 minced hot cherry peppers, 1/4 cup hot cherry pepper pickling liquid, 4 slices minced fresh white bread, and 3 large eggs. 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, lining them up snugly in even rows vertically and horizontally to form a grid, ensuring they are touching one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F).

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