1/4 cup (50 mL) each finely chopped green pepper, green
onion and brown sugar
2 tbsp (30 mL) each cider vinegar and worcestershire sauce
2 cloves garlic, minced
1 tsp (5 mL) pepper
pinch salt
Directions
Preheat oven to 350°F (180°C).
Pulse
bread in a food processor until crumbly.
Add
the green onion, egg, chili powder, oregano and pepper
and pulse until combined.
Add
the beans and pulse until combined but still chunky.
Transfer
the mixture to a bowl.
Crumble
in the beef and corn and gently blend with the bean mixture
using your hands.
Form into 1 ½-in (4 cm) balls.
Set
meatballs on a foil lined baking sheet.
Bake
for 30 minutes, or until cooked through.
Cool
for 10 minutes.
Transfer
to a casserole dish.
Sauce:
Stir tomato sauce with green pepper,
green onion, brown sugar, vinegar, worcestershire sauce,
garlic, pepper and salt.
Pour over meatballs.
Bake for 30 to 40 minutes, or until
hot and bubbly.
For
a healthy supper, serve with cooked brown or white rice
and steamed garden veggies.
For
a freezer version, double the batch of meatballs and transfer
the second cooked batch to a clean baking sheet. Freeze
until solid then transfer to re-sealable storage bags.
Reheat the meatballs from frozen, adding 30 minutes to
the baking time.
For
a meatball hero, serve the meatballs on a whole wheat
hoagie roll and top with a sprinkle of cheddar cheese.
