What a tasty appetizer! These spicy little meatballs are very interesting. The balls are full of Mexican spices. Added corn mean totally gives them the flavor and texture of tamales. While these meatballs cook, they soak up the flavors of the sauce. Serve these alone or on a bun as Stacy suggests. We could see serving these tamale balls with Mexican rice too. Whenever we have a get together I am asked to bring tamale balls. Here in New Orleans hot tamales are a delicacy. Tamale balls are very spicy and very delicious cousin to the hot tamale. They are a great appetizer but you can also put a few on a roll and sprinkle with shredded cheddar cheese and you have a very spicy sandwich.
Ingredients :
- TAMALE BALLS
- 1 1/2 pound(s) ground beef
- 1 1/2 pound(s) ground pork
- 1 1/2 cup(s) cornmeal
- 3/4 cup(s) apple juice
- 1/2 cup(s) all-purpose flour
- 2 teaspoon(s) garlic powder
- 3 teaspoon(s) chili powder
- 2 teaspoon(s) cumin
- 2 teaspoon(s) salt
- 2 teaspoon(s) cayenne pepper
- 2 teaspoon(s) Cajun seasoning
- SAUCE
- 60 ounce(s) V8 Juice
- 2 teaspoon(s) chili powder
- 2 teaspoon(s) cumin
- 1 teaspoon(s) salt
- 1 teaspoon(s) cayenne pepper
- 1 teaspoon(s) Cajun seasoning
- 1 teaspoon(s) sugar
Intructions :
- In a large mixing bowl combine the first 11 ingredients to form tamale balls.
- Form into 1 balls and set aside.
- In a large pot
- combine the remaining ingredients for tamale ball sauce.
- Add formed balls to sauce and cook over low heat for 1 1/2 to 2 hours or until tamale balls are fully cooked. Tamale balls will increase in size due to the cornmeal and become like a tamale.
- Alternate Cooking Directions:Follow steps one and two
- and then combine sauce in a large slow cooker and add formed balls. Cook on high for five to six hours or until tamale balls are fully cooked.
Rated 5/5 based on 73 Reviews
Keyword : tamale-meatballs-American-Beef