MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)
Make and share this Mexicali Tamale Balls (Mexican Meatballs in Sauce) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 55m
Yield 70-80 Meatballs, 14 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 198.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 42.1, Sodium 753.4, Carbohydrate 17.9, Fiber 2.1, Sugar 3.2, Protein 15.5
SPICY TAMALE BALLS
These are favorites with kids and make great party appetizers. They are gone in minutes! The sage pork sausage really makes a difference in the taste but you can use regular or spicy plain pork sausage if desired.
Provided by Donna Graffagnino
Categories Meat Appetizers
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. Mix all ingredients together (don't cook meat), and roll into small 1" balls. Put balls into a large baking pan or dutch oven.
- 2. Preheat oven to 300 F. Mix all ingredients for the sauce and pour over the tamale balls. Cover and bake for 2 hours. DO NOT STIR.
- 3. Tamale balls will expand and absorb the juice. After 2 hours check for doneness and if needed bake another 15-20 minutes until done. Enjoy!
- 4. Tip: These can be made mild by using regular V-8, omitting the crushed chili flakes, and cutting back just a little on the chili powder. Don't omit the cayenne in the balls as it's not enough to make them hot but gives them a nice flavor. Alternate cook method: Put into slow cooker and cook on high for 5-6 hours. Tamales can be made by rolling the above mixture into softened corn husks. Don't put mixture all the way to the top to allow for expansion. Put tamales in the sauce and cook on stovetop for two hours on low heat.
MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO
Steps:
- For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
- For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.
HOT TAMALE BALLS
This recipe was submitted by a mom from Brother Martin High School for the school cookbook. It is a great appetizer and I guarantee you won't have any left.
Provided by Sunshine Forever
Categories Stove Top
Time 1h20m
Yield 48 tamale balls
Number Of Ingredients 14
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
What a great appetizer! Imagine all the yummy deliciousness of a tamale in a bite-size package. These do have a bit of a kick, so adjust the heat to your liking.
Provided by Stacey Lawson
Categories Meat Appetizers
Time 2h5m
Number Of Ingredients 18
Steps:
- 1. In a large mixing bowl combine the first 11 ingredients to form tamale balls.
- 2. Form into 1" balls and set aside.
- 3. In a large pot combine the remaining ingredients for tamale ball sauce.
- 4. 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.
- 5. 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.
MEXICALI MEATBALLS
Number Of Ingredients 6
Steps:
- * Preparation Time: 15 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes (on stove top) or 30 minutes (in oven) In a large saucepan, stir together corn with peppers, taco sauce, cheese spread and pimiento. Stirring over medium heat, cook until cheese melts and mixture is bubbly.Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.Bell: Cook meatballs and sauce in a medium saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.Or, place meatballs and sauce in a deep 1 1/2- to 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.Serve over lightly crushed corn or tortilla chips.
Nutrition Facts : Nutritional Facts Serves
TAMALE BALLS
This was in my local paper, from a PTA member. Easy to put together and very popular on a buffet. I have put the pan directly from the oven on the buffet table (after adding the sauce and cheese). They were gone before they got cold. I like them spicy so I add so cayenne to the ball mixture.
Provided by riffraff
Categories Lunch/Snacks
Time 50m
Yield 80-90 meatballs
Number Of Ingredients 7
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.
Nutrition Facts : Calories 24.1, Fat 1.7, SaturatedFat 0.7, Cholesterol 6.5, Sodium 68.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 1.8
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