Mexican Meatballs

• 500 g ground chicken
• 125 g canned corn kernels
• 3 spring onions, chopped finely
• 34 cup breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon parsley, finely chopped
• 14 cup red capsicum, finely chopped (bell pepper)
• 14 cup breadcrumbs, extra
• 1 tablespoon oil
• 390 g chili sauce (burrito simmer)
• 12 cup water
• 2 tablespoons cream or 2 tablespoons sour cream, optional to cut the heat
• extra sliced capsicum (to garnish) (optional)

1. Combine first 7 ingredients and shape into about 12 meatballs.
2. Roll in extra breadcrumbs.
3. Heat oil in a large pan and cook meatballs for 8-10 mins over a medium heat until lightly browned.
4. Add simmer sauce & water and stir to coat meatballs, reduce heat & simmer for approx 3 minutes.
5. Stir in optional sour cream or cream to heat through just before serving.
6. Serve over rice garnished with extra red capsicum.

corn kernels, spring onions, breadcrumbs, egg, parsley, red, breadcrumbs, oil, chili sauce, water, cream

Taken from www.food.com/recipe/mexican-meatballs-269868 (may not work)