I had planned to make these last year but before I could snag a package to look at the ingredients my Costco stopped stocking them! They finally started carrying them again so I was able to get the ingredients and make my own.
2 cups sweet corn kernels(defrosted if frozen)
1 large carrot(about 3/4 -1 cup chopped)
1/2 small onion(about 1/3 cup chopped)
1 good sized stalk of celery(about 1/4 cup chopped)
1/2 small green bell pepper, de-seeded(about 1/4 cup chopped)
3/4 cup shredded mozzarella cheese
2/3 cup bread crumbs
1/4 cup sunflower seeds
1 tsp canola oil
1 tsp EACH oregano, basil and parsley
salt and pepper to taste
Preheat oven to 350
in a food processor place carrots, bell pepper , onion and celery, pulse until well chopped
add in cheese, bread crumbs, sunflower seeds, oil, and spices. Pulse again until well combined.
add in corn and pulse until combined(you want the corn kernels more "whole" so don't over puree)
if it feels too sticky to work with you can add a touch of flour or some more bread crumbs, the original recipe calls for the addition of wheat flour and barley flour. I wanted to keep them gluten free so I omitted those and used GF bread crumbs.
Scoop into meatball sized balls of your preference. Place on greased baking sheet.
Bake 25-30 minutes, turning about 1/2 way through the bake time.
i tried frying them, but that turned into a soggy mess. I may try them in my deep fryer at some point....way to mess up the nutrition of veggies right LOL
Something is wrong with my photo editing software so the other photos I have are not responding to the size cutting. I will post them when I get it figured out.