Tamale Balls Food

HOT TAMALE MEATBALLS

Steps:

• In a small bowl, combine 1/3 cup tomato juice, cornmeal, 1 tablespoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt, garlic and cayenne. Add the beef and sausage and mix well. Shape into 1-1/4-in. balls. , In a dutch oven, combine the remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until a thermometer reads 160°.

HOT TAMALE BALLS

Steps:

• Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot.
• Mix all ingredients for sauce and pour over tamale balls.
• Cook over medium heat 50-60 min., covered.

TAMALE BALLS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
• Add ground chuck and mix well.
• Shape into 1-inch balls and place in a shallow baking dish.
• Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
• Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
• Bake uncovered, 18 to 20 minutes.
• Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
• Transfer cooked meatballs to chafing dish or crockpot.
• Pour sauce over and top with cheese.
• Keep warm over low heat and serve with toothpicks.

MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)

Steps:

• Combine all meatball ingredients.
• Shape into marble sized balls; set aside.
• In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
• Gently fold in the meatballs and bring to a boil.
• Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
• Serve in a chafing dish with colorful picks.

ONE-BITE TAMALES

Steps:

• Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes., Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops.

HOT TAMALE MEATBALLS

Steps:

• In a bowl, combine 1/3 cup of tomato juice, cornmeal, 1 tablespoon of cumin, 1 tablespoon of chili powder, 1/4 tsp of salt, garlic, and cayenne. Add the beef and sausage and mix well.
• Shape into 1 ¼-inch balls.
• In Dutch oven, combine the remaining ingredients and bring to a boil; add the meatballs, cover, and simmer for 45 minutes or until the meat is no longer pink.

TAMALE BALLS

Steps:

• 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.