Greek Meatballs
| 5 | ounces lean ground pork |
| 5 | ounces lean ground beef (10% or less fat) |
| 1 | onion, finely chopped |
| 1 | small eggplant, peeled and finely diced (about 1 cup) |
| 1 | large egg |
| 3 | tablespoons plain dried bread crumbs |
| 1/4 | cup finely chopped fresh flat-leaf parsley |
| 1 | teaspoon dried oregano leaves, crumbled |
| 1/2 | teaspoon ground allspice |
| 1/4 | teaspoon cinnamon |
| 1 | (28 ounce) can diced tomatoes
In a large bowl, lightly combine all the ingredients except the tomatoes. Shape the mixture into 16 meatballs, about 2 inches each. Spray a large nonstick skillet with nonstick spray; set over medium heat. Cook the meatballs, turning as needed, until well browned, 7-8 minutes. Add the tomatoes and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the flavors are blended, about 20 minutes. Makes 4 Servings |
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