HOT TAMALE MEATBALLS
"This zippy appetizer is my family's favorite dish using cumin," reports Darlene Babineaux of Arabi, Louisiana.
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
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°.
Nutrition Facts :
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
HOT TAMALE MEATBALLS
This is a quick and easy meal. It's great on chilly nights and the kids love it too. I like to serve it with a nice salad and some garlic bread.
Provided by southern chef in lo
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
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 MEATBALLS
Was in the mood for something a little different to do with some ground beef. I came across this recipe. It was totally the answer to my prayers and so very good. I could practically live on them. Everyone enjoyed them.
Provided by Donna Roth
Categories Tacos & Burritos
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400º, grease 8" square pan.
- 2. Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble.
- 3. Reduce oven to 350º. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes .
- 4. In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts.
TAMALE MEATBALLS
Steps:
- 1. Preheat oven to 400. Grease an 8 inch square pan. Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 min. Remove from oven, cool and crumble, reduce oven to 350. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1 inch balls and place in 13x9 baking pan, Bake uncovered 35 min. In a saucepan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts.
TAMALE MEATBALLS (GOOD FOR OAMC)
These are REALLY good. My kids love them! I served them over spansih/mexican rice, topped with cheese & a dollop of sour cream
Provided by CrazyLadyMe
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1st 3 ingredients. Pour into 8x8 pan. Bake at 400 for 20 minutes. Cool & crumble.
- In a bowl, mix crumbs, 1/2 cup enchilada sauce and remaining ingredients.
- Roll into balls and bake at 350 for 20 minutes.
- Serve topped with remaining enchilda sauce.
Nutrition Facts : Calories 360.4, Fat 18, SaturatedFat 6.6, Cholesterol 107, Sodium 928.1, Carbohydrate 27.1, Fiber 3.2, Sugar 10.7, Protein 21.2
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