Mexicali Tamale Balls (Mexican Meatballs in Sauce)

Total Time
55mins
Prep 30 mins
Cook 25 mins

Simple and yummy. Great for potluck.

Ingredients Nutrition

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.

Reviews

(3)
Most Helpful

This recipe appeared in a local paper & I tried it at the time. I was not impressed with the meatballs. They had a very grainy texture from all of the cornmeal and were just bland flavorwise. I am sorry little turtle. I wish I had a better review for this. =(

Susie D February 17, 2008

I love meatballs. I wanted to find an alternative to the classic Italian or Swedish meatballs, so I thought that this would do. I doubled the recipe and followed it EXACTLY....epic FAIL! I am sorry, as soon as I gently folded the meatballs into the sauce, they fell apart! I ended up stirring it all together into this soft-ish meat mixture. The flavors were good and I had spent $14 on meat so I didn't want to just toss it. So I decided to put the mixture into a baking dish and topping it with cornbread for a tamale pie. I am disappointed that the meatballs didn't work, but i should have followed my first mind and pan fried them til brown before adding them to the sauce.

cookandcookagain September 22, 2012

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