Stewed Meatballs

• 1 pound Ground Beef
• 1/2 cups Dry Bread Crumbs
• 1 whole Egg
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Onion Flakes
• 1 teaspoon Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Garlic Powder
• 1 can (28 Oz. Can) Tomatoes
• 1/2 cups Chopped Onion
• 1 can (4 Oz. Can) Roasted Chili Peppers (optional)
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Sugar
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1- 1/2 cup Frozen Corn (optional)

1. Combine the meatball ingredients together in a bowl.
2. Mix well.
3. Shape in 24 meatballs.
4. Set aside.
5. Mix sauce ingredients (except corn) together in a saucepan.
6. Bring to a boil.
7. Add meatballs.
8. Cover.
9. Simmer gently for 30 minutes.
10. Add corn for the last 5 minutes of cook time.
11. Serve over rice or mashed potatoes.
12. To adapt for a slow cooker, brown meatballs before adding them to the sauce in a slow cooker.
13. Cook on low 5-6 hours.
14. Add corn for the last 15 minutes of cook time.
15. Note: I often use corn bread stuffing mix instead of bread crumbs.
16. Makes great meatballs.

ground beef, bread crumbs, egg, soy sauce, onion, salt, pepper, garlic, tomatoes, onion, peppers, worcestershire sauce, sugar, salt, pepper, frozen corn

Taken from tastykitchen.com/recipes/main-courses/stewed-meatballs/ (may not work)