Instructions: Toasted cheese-topped baguette-style French bread slices For meatballs, 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 15 x 10 x 1 inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in a 350 degree F. oven about 15 minutes or until no pink remains in centers. 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.

Makes 36 appetizers.

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