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    • 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 teaspoon ground 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 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)
    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.
    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.
    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.
    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.

    nutrition information

    Per Serving: cal. (kcal) 34, Fat, total (g) 2, chol. (mg) 13, sat. fat (g) 1, carb. (g) 1, fiber (g) 0, pro. (g) 3, vit. A (RE) 10.3, vit. C (mg) 2.36, sodium (mg) 101, calcium (mg) 0, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
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