Cocktail Meatballs

Preheat the oven to 325 degrees F (160 degrees C).

Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.

Whisk the Egg (1) and Heavy Cream (4 Tbsp) together in a medium bowl. Stir in the White Sandwich Bread (3/4 cup) and mash until no large bread chunks remain. Set aside.

In a stand mixer fitted with the paddle attachment, beat the Ground Pork (8 oz), Garlic (1 clove), Ground Allspice (as needed), Ground Black Pepper (as needed), Salt (1 tsp), and Baking Powder (1 tsp) on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.

Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary.

Add the 85/15 Lean Ground Beef (8 oz) and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.

Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.

Meanwhile, in a large sauté pan, mix together Ketchup (1/2 cup), Dark Brown Sugar (1/2 cup), Water (2 Tbsp), Apple Cider Vinegar (4 tsp), Worcestershire Sauce (2 tsp), Shallot (1 Tbsp), Garlic (1 clove), Ground Black Pepper (as needed), and Salt (as needed) for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.

Add the baked meatballs to the sauce and stir to coat evenly.

Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with Fresh Parsley (to taste), if desired. Serve warm and enjoy!