SPICY TAMALE BALLS

Spicy Tamale Balls image

Provided by Donna Graffagnino

Time 2h20m

Number Of Ingredients 18

1 lb ground chuck or round
1 lb jimmy dean sage pork sausage
1 1/2 c yellow cornmeal
3/4 c v-8 juice, spicy
1/2 c all purpose flour
2 Tbsp garlic, minced
1 Tbsp chili powder, mexene
1 Tbsp cumin
1 tsp oregano (mexican is preferred)
2 tsp salt
1 tsp cayenne
1 1/2 tsp crushed chili flakes
SAUCE INGREDIENTS
5 c v8 juice
1 Tbsp chili powder (mexene)
1 Tbsp cumin
2 tsp salt
1 tsp sugar

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.