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Ingredients
    Meatballs:
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      1   
      beaten egg
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      3/4  cup 
      soft bread crumbs
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      1   tablespoon 
      snipped fresh Italian or regular parsley
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      3 - 4   
      cloves garlic, minced
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      1/2  teaspoon 
      salt
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      1/2  teaspoon 
      ground cumin
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      1/4  teaspoon 
      ground nutmeg
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      1/4  teaspoon 
      ground red pepper
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      1/8  teaspoon 
      ground black pepper
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      8   ounces 
      ground beef
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      8   ounces 
      ground pork
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      Nonstick cooking spray
    Sauce:
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      1   tablespoon 
      olive oil
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      1/2  cup 
      chopped onion
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      1   
      clove garlic, minced
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      1 1/2  teaspoons 
      cornstarch
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      1/3  cup 
      dry red wine or beef broth
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      1  14 1/2 ounce can 
      diced tomatoes
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      1/8  teaspoon 
      salt
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      Fresh Italian or regular parsley (optional)
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      Toasted cheese-topped baguette-style French bread slices, (optional)

    Directions
    Meatballs:

    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.
    Sauce:

    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.
    Nutrition information
    Per Serving: cal. (kcal) 34, Fat, total (g) 2, chol. (mg) 13, sat. fat (g) 1, carb. (g) 1, pro. (g) 3, vit. A (RE) 10, vit. C (mg) 2, sodium (mg) 101, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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