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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