Hot Tamale Meatballs Recipes

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HOT TAMALE MEATBALLS



Hot Tamale Meatballs image

This is a quick and easy meal. It's great on chilly nights and the kids love it too. I like to serve it with a nice salad and some garlic bread.

Provided by southern chef in lo

Categories     One Dish Meal

Time 55m

Yield 8-10 serving(s)

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
1/2 teaspoon cayenne pepper
1/2 lb ground beef
1/2 lb bulk pork sausage

Steps:

  • In a bowl, combine 1/3 cup of tomato juice, cornmeal, 1 tablespoon of cumin, 1 tablespoon of chili powder, 1/4 tsp of salt, garlic, and cayenne. Add the beef and sausage and mix well.
  • Shape into 1 ¼-inch balls.
  • In Dutch oven, combine the remaining ingredients and bring to a boil; add the meatballs, cover, and simmer for 45 minutes or until the meat is no longer pink.

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.

HOT TAMALES



Hot Tamales image

Provided by Alton Brown

Time 5h45m

Yield 4 to 5 dozen tamales

Number Of Ingredients 20

1/4 cup chili powder
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon freshly toasted and ground cumin seed
2 pounds Boston butt meat, untrimmed
1/2 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
4 to 5 dozen dried corn husks
2 pounds yellow cornmeal, approximately 6 cups
1 1/2 tablespoons kosher salt
1 tablespoon baking powder
7 1/2 ounces lard, approximately 1 cup
3 to 4 cups reserved cooking liquid

Steps:

  • In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
  • Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
  • Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
  • While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
  • For the dough:
  • Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
  • To assemble the tamales:
  • Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
  • To cook the tamales:
  • Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
  • Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

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.

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