In the years after World War II, thrifty recipes that helped housewives "stretch" their meat budget were very popular. This recipe is from 1947.
Cornpatch Meat Balls
2 tbsp. drippings (you could substitute with oil or butter)
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1 1/2 tsp. salt.
1/8 tsp. pepper
1 1/2 tsp. celery seed
1/2 to 1 tsp. chili powder
2 12-oz. cans Del Monte Golden Whole Kernel Corn
2 eggs, beaten
3 cups ground leftover cooked meat
1/4 cup dry bread crumbs
1/4 lb. American cheese, cut into 18 cubes
Saute onion, garlic, green pepper, seasonings and 1/2 cup of the corn in drippings for 5 minutes. Add half this mixture to the eggs, meat and crumbs; stir till well blended. Shape into balls, with a cube of cheese in the center of each. Brown in frying pan, using additional fat. Arrange with the rest of the corn, heated and seasoned. Serve with this sauce (not shown): Return remaining half of sauted vegetable to frying pan with 3 tbsp. flour; blend well. Stir in 1 can Del Monte tomato sauce and 1 cup bouillon. Cook till smooth, stirring occasionally. Serves 6