Mexicali Tamale Balls (Mexican Meatballs in Sauce) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Simple and yummy. Great for potluck. 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 |
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:
1. Combine all meatball ingredients.
2. Shape into marble sized balls; set aside.
3. In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
4. Gently fold in the meatballs and bring to a boil.
5. Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
6. Serve in a chafing dish with colorful picks.
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