Mexican Meatball Stew

Mexican Meatball Stew

1 lb ground chuck, or ground turkey
¼ c. soft bread crumbs
1 egg, lightly beaten
1 4 oz. can chopped green chilies, drained
½ t. ground cumin
¼ t. pepper
Vegetable cooking spray
1/3 c. all purpose flour
2¼ c. water
1 c. frozen whole kernel corn
1 14 oz. can whole tomatoes, untrained and chopped
1 15 oz. can kidney beans, drained
1 T. chili powder
½ t. salt
1 t. beef flavored bouillon granules
1 t. dried whole oregano

Combine ground chuck, breadcrumbs, egg, 3 T. chiles cumin, and pepper in medium bowl; stir well. Shape mixture into meatballs, using about 1 tsp mixture for each meatball. Arrange meatballs on rack of a broiler pan coated with cooking spray, broil 5½ inches from heat 5 minutes; turn meatballs, and broil an additional 4 minutes or until browned. Drain and pat dry with paper towels.
Combine flour and water in a Dutch oven; stir well. Cook over medium heat until thickened and bubbly. Add meatballs, remaining chiles, corn, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Yield 7 cups