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1
Preheat oven to 375 degrees.
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2
Combine all ingredients, using your hands. Gently toss and stir with fingers until combined; do not knead.
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3
Shape into loosely formed golf-ball-sized balls and place on baking sheet sprayed with oil or non-stick spray (I line mine with foil,for easier clean-up,and spray the foil). Bake at 375 for about 20 minutes, or until a nice crust has developed. Cool for 10 minutes.
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4
In a large, heavy pot over low heat make a roux of the butter and flour. Cook until roux is a dark caramel, stirring constantly.
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5
In a separate skillet, saute onion and garlic until tender and beginning to caramelize. Remove 1/3 cup of veggies and set aside to cool for meatballs. Add remaining veggies, plus minced peppers to the roux, stirring well.Add chicken or pork stock and bring to a boil, reducing liquid slightly.
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6
Add tomatos, sugar and bay leaves; bring back to a boil and reduced heat to a simmer. Simmer, covered, for about 10 minutes, and salt and pepper to taste. Continue to simmer, covered, while the meatballs cook and cool and for whatever else you need to do. If the sauce gets too thick, add more stock or water.
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7
About 10 minutes before serving, add lime juice and fresh oregano to sauce; stir well and then add meatballs. Simmer for 10 minutes, and serve over rice.
