Mexicali Tamale Balls (Mexican Meatballs in Sauce)

"Simple and yummy. Great for potluck."
 
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Ready In:
55mins
Ingredients:
15
Yields:
70-80 Meatballs
Serves:
14
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ingredients

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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

  1. This recipe appeared in a local paper & I tried it at the time. I was not impressed with the meatballs. They had a very grainy texture from all of the cornmeal and were just bland flavorwise. I am sorry little turtle. I wish I had a better review for this. =(
     
  2. 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.
     
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