Mexican Meatball Stew

Savory meatballs bubbling with other flavor-packed ingredients like smoky chipolte chile peppers,  diced tomatoes, and corn make this stew oh-so-satisfying. And PERFECT for a cold, rainy day!!
(serves 4)

1 egg
1 lb. ground beef or pork or a mixture of both
3/4 cup fresh breadcrumbs
3 T. milk
1 med. sweet* onion, chopped, about 1 cup
1/2 t. ground chipolte chile powder
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
1 large organic* carrot, chopped, 1 cup
1 clove garlic, chopped
2 cups frozen white* corn
1 can (14.5 oz.) low sodium* chicken broth
1 can (10 oz.) diced tomatoes and green chiles like Rotel mild
Sour cream, optional

Preheat oven to 375. Line rimmed baking sheet with foil. In a large bowl, lightly beat egg; stir in meat, breadcrumbs, 1/3 cup onion, milk, chipotle, S&P. Shape into 24 balls and arrange on baking sheet. Bake 15 min. or until browned. Meanwhile, in a large pot, heat oil over med. heat. Add chopped carrot and remaining 2/3 cup onion; cook stirring frequently, until softened, about 5 min. Stir in garlic and cook, stirring, 30 sec. until fragrant. Add corn, broth, and tomatoes; simmer 5 min. Add meatballs; cover and simmer until cooked through, about 10 min. If desired, serve with sour cream.

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Have FUN today!!!

Love,

MM