1 beaten egg
3/4 cup soft bread crumbs
1 tablespoon snipped fresh Italian or regular parsley
3 - 4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoonground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
1/8 teaspoon ground black pepper
8 ounces ground beef
8 ounces ground pork
Nonstick cooking spray
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1. Combine egg, bread crumbs, snipped parsley, the 3 or 4 cloves garlic, the 1/2 teaspoon salt, cumin, nutmeg, red pepper, and black pepper in a large mixing bowl. Add ground beef and ground pork; mix well.
2. Shape mixture into 36 meatballs. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in a 350 degree F oven about 15 minutes or until thoroughly cooked (160 degrees F). Remove from oven. Place meatballs on paper towels and pat dry.
1. Heat olive oil in a large skillet over medium heat. Add onion and the 1 clove garlic; cook and stir about 3 minutes or until onion is nearly tender. Stir together cornstarch and red wine or beef broth. Carefully add to skillet along with undrained tomatoes and the 1/8 teaspoon salt. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
2. Add meatballs to skillet; stir gently to heat through. Transfer to a serving bowl and, if desired, garnish with additional parsley. Serve immediately with toasted cheese-topped French bread slices, if desired. Makes 36 appetizers.
Make Ahead Tip
Prepare and bake meatballs; cool. Pack in airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight before adding to sauce as above.
1 1/2 teaspoons cornstarch
1/3 cup dry red wine or beef broth
1 14 1/2 ounce can diced tomatoes
1/8 teaspoon salt
Fresh Italian or regular parsley (optional)
Toasted cheese-topped baguette-style French bread slices, (optional)