|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)|
|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||(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