Cocktail Meatballs

Preheat oven to 325. Line a baking sheet with aluminum foil and place an oveproof baking/cooling rack over top. Spray rack generously with nonstick cooking spray. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside. In a stand mixer fitted with paddle, beat the pork, garlic, allspice, pepper, salt and baking powder on high speed until smooth and pale, about 2 minutes, scraping the bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add the beef and mix on medium low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using moistened hands (it's sticky and wet hands help - keep wetting as you go), form the meat mixture into tablespoon sized round meatballs and place on the prepared rack. Bake about 20 minutes, until just done. *Makes about 15-16 meatballs Meanwhile, in a large saute pan, mix together all of the remaining ingredients. Bring to a simmer and cook gently until thickened, about 10 minutes. Add the baked meatballs to the sauce and stir to coat evenly. Transfer meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired.