Christmas Eve Cocktail Meatballs

I started making these several years ago for an easy, make-ahead Christmas Eve appetizer found on the blog Once Upon A Chef with Jenn Segal.   
These are Madison and Quinn's favorite, they requested that I make them once again this past Christmas Eve.  So now it has become a new tradition.   I keep them warm in the slow cooker.  This recipe makes 25 mini meatballs, I doubled the recipe. 
  

Ingredients:

1 large egg
1/4 cup heavy cream
3/4 cup cubed white sandwich bread, crusts removed (I used a firmer bread, such as Pepperidge Farm white bread)
1/2 pound ground pork
1 garlic clove, minced
1/8 teaspoon allspice
1/8 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon baking powder
1/2 pound ground beef (85% lean)

Sauce:

1/2 cup ketchup
1/2 cup packed dark brown sugar
2 tablespoons water
1 1/2 tablespoons cider vinegar 
2 teaspoons Worcestershire sauce
1 tablespoon finely grated shallot, from one shallot
1 small clove garlic, minced
1/8 teaspoon ground black pepper
1/2 teaspoon salt

Instructions:

Preheat the oven to 325.  Line a baking sheet with aluminum foil and place a baking rack over the foil.  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 the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder at high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.  Add the bread mixture to the mixing bowl and beat on high speed until smooth about 1 minute, scraping the 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 (meat mixture is sticky and wet hands help; keep wetting them as you go, form the meat mixture into tablespoon-sized round meatballs and place on the prepared rack.  

Bake for about 20 minutes, until just done.

Meanwhile, in a large saute pan, mix together all of the ingredients for the sauce.  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 them to a serving platter and spear with toothpicks and spoon the sauce over the top.
Or, have guests serve themselves right from the slow cooker with appetizer plates and toothpicks in a small dish to the side.  

adapted from onceuponachef.com