Mexicali Tamale Balls (Mexican Meatballs in Sauce)
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
70-80 Meatballs
- Serves:
- 14
ingredients
- 2 lbs lean ground beef
- 4 garlic cloves, minced
- 1 1⁄2 cups masa harina (finely ground yellow cornmeal)
- 1⁄2 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 3⁄4 cup tomato juice
-
Sauce
- 2 (16 ounce) cans tomatoes, chopped
- 1 onion, grated
- 2 teaspoons salt (or to taste)
- 2 teaspoons sugar
- 1 1⁄4 teaspoons ground cumin
- 1 teaspoon pepper
- 1 teaspoon chili powder
directions
- 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.
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Reviews
-
I love meatballs. I wanted to find an alternative to the classic Italian or Swedish meatballs, so I thought that this would do. I doubled the recipe and followed it EXACTLY....epic FAIL! I am sorry, as soon as I gently folded the meatballs into the sauce, they fell apart! I ended up stirring it all together into this soft-ish meat mixture. The flavors were good and I had spent $14 on meat so I didn't want to just toss it. So I decided to put the mixture into a baking dish and topping it with cornbread for a tamale pie. I am disappointed that the meatballs didn't work, but i should have followed my first mind and pan fried them til brown before adding them to the sauce.
RECIPE SUBMITTED BY
littleturtle
United States