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Tamale Meatballs

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(Courtesy of Triple Slow Cooker Entertaining). Makes 40 to 42 meatballs.


Preheat oven to 425 degrees F.

Large rimmed baking sheet, lined with foil

Nonstick baking spray

2 pounds ground beef

¾ cup yellow cornmeal

1 tablespoon chili powder

1 tablespoon ground cumin

½ teaspoon dry minced (granulated) garlic

1 large egg, beaten

1 can (28 oz.) mild enchilada sauce, divided

 

Spray one slow cooker stoneware with baking spray.

In a large bowl, combine beef, cornmeal, chili powder, cumin, garlic, egg, and 1/3 cup of
the enchilada sauce. Form into 1 & ½-inch balls. For larger, entrée-sized meatballs, shape the beef mixture into 2-inch balls. Place at least 1 inch apart on prepared baking sheet.

Bake in preheated oven for 20 to 25 minutes or until meatballs are no longer pink inside. Using tongs, carefully transfer meatballs to prepared stoneware. Pour in the remaining enchilada sauce.

Cover and cook on Low for 3 to 4 hours or on High for 1- ½ to 2 hours, until meatballs are hot and sauce bubbly. Turn to Warm for serving. Serve over Mexican rice for a hearty dinner.





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Triple Slow Cooker Entertaining

 

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