Yummy Cocktail Meatballs

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Line a baking sheet with aluminum foil.

Step 3 -Place an ovenproof baking rack over the prepared baking sheet. Spray the rack generously with nonstick cooking spray.

Step 4 -Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set the bread mixture aside.

Step 5 -In a stand mixer fitted with the paddle attachment, beat the pork, 1 clove of garlic, allspice, 1/8 teaspoon pepper, 3/4 teaspoon salt, and baking powder on high speed until smooth and pale, about 2 minutes. Scrape down the sides of the bowl as needed.

Step 6 -Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute. Scrape down the sides of the bowl as needed.

Step 7 -Add the beef and mix on medium-low speed until just incorporated about 20 seconds. Be careful not to overmix.

Step 8 -Using moistened hands, form the meat mixture into tablespoon-sized round meatballs.

Step 9 -Place the meatballs on the prepared rack.

Step 10 -Bake until just done at 145 degrees F internally, about 20 minutes.

Step 11 -In a large sauté pan, mix the ketchup, brown sugar, water, cider vinegar, the Worcestershire sauce, shallot, remaining garlic, remaining pepper, and remaining salt.

Step 12 -Bring the mixture to a simmer and cook gently until thickened, about 10 minutes.

Step 13 -Add the baked meatballs to the sauce and stir to coat evenly.

Step 14 -Transfer the meatballs to a serving plate, spooning the remaining sauce over them.

Step 15 -Spear each meatball with a toothpick.

Step 16 -Garnish with parsley and serve.