Best Texas Tamale Balls Recipes

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.

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:

• 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 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.

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.