Best Spicy Tamale Balls Recipes

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:

• 1. MIX TOGETHER THE FIRST 7 INGREDIENTS, MAKE BALLS IF NOT FIRM ADD CORN MEAL. DROP IN SAUCE AND SIMMER 45MIN. TO AN HOUR.
• 2. I HAVE USED A CROCK POT TO COOK THESE TAMALE BALLS AND IT WORKS VERY WELL.

TAMALE BALLS

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.

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.

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.

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.

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.

TEXAS TAMALE BALLS

Steps:

• 1. Mix meats, V-8 juice, and eggs.
• 2. Combine dry ingredients.
• 3. Add the dry ingredients to the meat mixture. Be sure that all dry mix is evenly blended with meat.
• 4. Pinch off a small amount and roll into marble or bite-size balls. NOTE: I used a small cookie scoop (either way works fine).
• 5. Place on two large cookie sheets with sides.
• 6. Bake at 350 for 25-30 minutes depending on the size of the balls.
• 7. Pour both bottles of sauce into a slow cooker. Add the chili powder. Put the slow cooker on high.
• 8. Once the meatballs are cooked, add them to the slow cooker on high. After about an hour, turn the slow cooker to warm and serve.

SPICY BEEF TAMALES

Steps:

• Husk corn, discarding the silk. Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes. Drain and pat dry, leaving moist but not wet.
• Cut the kernels from the corn to equal about 1 1/2 cups. Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole. Set aside.
• Heat olive oil and saute onion until translucent. Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Drain off extra fat and divide into even amounts per the number of tamales you will be making.
• Combine cornmeal, salt, and 1 cup water in a mixing bowl. Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno.
• The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale. Top beef mixture with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the meat filling and cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed. Let rest briefly before serving.