TAMALE BALLS
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
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.
HOT TAMALE BALLS
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
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.
MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)
Make and share this Mexicali Tamale Balls (Mexican Meatballs in Sauce) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 55m
Yield 70-80 Meatballs, 14 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 198.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 42.1, Sodium 753.4, Carbohydrate 17.9, Fiber 2.1, Sugar 3.2, Protein 15.5
CRISPY FRIED TACOS
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.-Catherine Gibbs, Gambrills, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 13
Steps:
- In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.
Nutrition Facts : Calories 257 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 546mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
TAMALE BALLS
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
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
"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
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 :
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