For the perfect accompaniment, sprinkle finely shredded or grated Parmesan cheese on slices of French bread. Bake in a 425 degree F. oven about 5 minutes or until cheese is melted and golden.

1 beaten egg

3/4 cup soft bread crumbs

1 tablespoon snipped fresh Italian or regular parsley

3 or 4 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground nutmeg

1/4 teaspoon ground red pepper

1/8 teaspoon ground black pepper

8 ounces ground beef

8 ounces ground pork

Nonstick cooking spray

1 tablespoon olive oil

1/2 cup chopped onion

1 clove garlic, minced

1-1/2 teaspoons cornstarch

1/3 cup dry red wine or beef broth

1 14-1/2-ounce can diced tomatoes

1/8 teaspoon salt

Fresh Italian or regular parsley (optional)

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 15x10x1-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.