Best Tamale Meatballs Good For Oamc Recipes

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 CORN CASSEROLE (OAMC)

Steps:

• Add corn meal to boiling water in a large sauce pan.
• Cook until thick.
• In another saucepan, cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent; if mixture boils down too much, add some water.
• In casserole dish, place half of cornmeal. Pour vegetable mixture over this.
• Top with remaining cornmeal mixture.
• Label, Cover, Freeze.
• To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350° oven from freezer and bake 2 hours or until hot and cooked through.

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.

HEALTHY MEATLOAF & MEATBALLS WITH GRAVY OAMC

Steps:

• Position oven racks near the center of the oven to allow room for the two pans.
• Preheat oven to 450°F Line 2 jelly roll pans (low-sided baking pans) with foil; spray with a cooking oil spray, such as Pam.
• In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef. A stand mixer with a paddle blade on low speed makes quick work of it.
• At this point, you can form the meat mixture into one meatloaf and meatballs as I do, or all meatballs or two meatloaves as you wish. Meatloaf should be formed directly on a jelly roll pan. Shape it into an oval about 3" high. Please don't use a loaf pan. Cooking it in a loaf pan will result in a steamed texture. Cooking it in an open pan will allow a nice brown crust to form.
• Spray top and sides of meatloaf with Pam.
• Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
• Remember, this contains poultry, it MUST be well done. When done, remove to a platter, slice and serve with gravy. To freeze, slice, allow to cool and wrap individual slices airtight. Thaw before re-heating.
• While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. A small ice cream style scoop works well and makes uniform sized balls. Place the balls on a jelly roll pan. Spray meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F). Freeze meatballs on the pan, after they are frozen, remove to a ziptop freezer bag.
• To serve, combine gravy ingredients in a large saucepan. Bring to a boil, reduce to a simmer. Bring a large pot of water to a boil, add frozen meatballs and simmer for 7-10 minutes, then drain and add to gravy. Good with noodles.

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.

SPICY TAMALE BALLS

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.

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.

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.