These moorish meatballs disappear as soon as they're put in front of the family.
Heat oven to 200C.
Whiz capsicum, onion, garlic, bread, chilli and sage in a food processor.
Add mince and eggs to other ingredients and whiz to combine.
Stand each corn ear vertically and use a sharp knife to "shave" off the kernels. Toast in sautepan with a small amount of olive olive oil for 2-3 minutes. Let cool slightly.
Combine corn with mince mixture. Roll into golf ball-sized meatballs. Add 1/2 cup oil to sautepan over medium-high heat and brown the meatballs in batches.
Place browned meatballs on an oven tray (ideally on a health mat). Cook in oven for 10 minutes or until cooked through.
Serve 3-4 meatballs with your favourite capsicum dip (warmed) and greens.
Serve with your favourite roast capsicum dip.
We really enjoyed the meatballs, very quick and easy to prepare. I will definitely be making them again