Spicy Tamale Balls

Donna Graffagnino

By
@StillWild

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.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

48 Balls

Prep:

20 Min

Cook:

2 Hr

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican