Tamale Balls Recipe 15

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HOT TAMALE BALLS



Hot Tamale Balls image

This recipe was submitted by a mom from Brother Martin High School for the school cookbook. It is a great appetizer and I guarantee you won't have any left.

Provided by Sunshine Forever

Categories     Stove Top

Time 1h20m

Yield 48 tamale balls

Number Of Ingredients 14

1 lb ground beef (chuck)
1 lb hot pork Jimmy Dean sausage
1 1/2 cups yellow cornmeal
6 ounces spicy hot V8
1/2 cup flour
1 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon cayenne pepper
40 ounces spicy hot V8
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt

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.

TAMALE BALLS



Tamale Balls image

This was in my local paper, from a PTA member. Easy to put together and very popular on a buffet. I have put the pan directly from the oven on the buffet table (after adding the sauce and cheese). They were gone before they got cold. I like them spicy so I add so cayenne to the ball mixture.

Provided by riffraff

Categories     Lunch/Snacks

Time 50m

Yield 80-90 meatballs

Number Of Ingredients 7

2 cups crumbled cornbread
1 (10 ounce) can mild enchilada sauce, divided
1/2 teaspoon salt
1 1/2 lbs ground chuck
1 -2 garlic clove, minced (optional)
1 (8 ounce) can tomato sauce
1/2 cup monterey jack cheese

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.

Nutrition Facts : Calories 24.1, Fat 1.7, SaturatedFat 0.7, Cholesterol 6.5, Sodium 68.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 1.8

HOT TAMALE MEATBALLS



Hot Tamale Meatballs image

"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

4 cups tomato juice, divided
3/4 cup cornmeal
2 tablespoons ground cumin, divided
2 tablespoons chili powder, divided
3/4 teaspoon salt, divided
2 garlic cloves, minced
1/4 to 1/2 teaspoon cayenne pepper
1/2 pound lean ground beef (90% lean)
1/2 pound bulk pork sausage

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 :

ONE-BITE TAMALES



One-Bite Tamales image

Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-sized portion. They're a delightfully different addition to a holiday spread. -Dolores Jaycox, Gretna, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 4h

Yield about 5-1/2 dozen.

Number Of Ingredients 10

1-1/4 cups cornmeal
1/2 cup all-purpose flour
5-3/4 cups V8 juice, divided
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
2 teaspoons salt, divided
1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper
1 pound bulk spicy pork sausage
Tortilla chip scoops

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.

Nutrition Facts : Calories 37 calories, Fat 2g fat (0g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 1g protein.

SPICY TAMALE BALLS



Spicy Tamale Balls image

These are favorites with kids and make great party appetizers. They are gone in minutes! The sage pork sausage really makes a difference in the taste but you can use regular or spicy plain pork sausage if desired.

Provided by Donna Graffagnino

Categories     Meat Appetizers

Time 2h20m

Number Of Ingredients 18

1 lb ground chuck or round
1 lb jimmy dean sage pork sausage
1 1/2 c yellow cornmeal
3/4 c v-8 juice, spicy
1/2 c all purpose flour
2 Tbsp garlic, minced
1 Tbsp chili powder, mexene
1 Tbsp cumin
1 tsp oregano (mexican is preferred)
2 tsp salt
1 tsp cayenne
1 1/2 tsp crushed chili flakes
SAUCE INGREDIENTS
5 c v8 juice
1 Tbsp chili powder (mexene)
1 Tbsp cumin
2 tsp salt
1 tsp sugar

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.

TAMALE BALLS



Tamale Balls image

Provided by CookEatShare Cookbook

Number Of Ingredients 10

1 pound grnd beef
1 pound grnd pork
1 1/2 c. yellow cornmeal
3/4 c. V-8 juice
1/2 c. flour
1 teaspoon garlic pwdr
2 teaspoon chili pwdr
1 teaspoon salt
1 teaspoon cayenne
2 teaspoon cumin

Steps:

  • Mix all ingredients together and form into balls; keep balls small, they taste better.

Nutrition Facts : ServingSize 102 g, Calories 282, Fat 15.05 g, TransFat 0.0 g, SaturatedFat 5.62 g, Cholesterol 53 g, Sodium 243 g, Carbohydrate 20.35 g, Fiber 1.2 g, Sugar 0.46 g, Protein 15.1 g

TAMALE BALLS



Tamale Balls image

What a great appetizer! Imagine all the yummy deliciousness of a tamale in a bite-size package. These do have a bit of a kick, so adjust the heat to your liking.

Provided by Stacey Lawson

Categories     Meat Appetizers

Time 2h5m

Number Of Ingredients 18

1 1/2 lb ground beef
1 1/2 lb ground pork
1 1/2 c corn meal
3/4 c apple juice
1/2 c flour
2 tsp garlic powder
3 tsp chili powder
2 tsp cumin
2 tsp salt
2 tsp cayenne pepper
2 tsp cajun seasoning
60 oz V8 Juice
2 tsp chili powder
2 tsp cumin
1 tsp salt
1 tsp cayenne pepper
1 tsp cajun seasoning
1 tsp sugar

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.

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