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.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 80-90 meatballs
UNITS: US
INGREDIENTS
Nutrition- 2cups crumbled cornbread
- 1(10 ounce) can mild enchilada sauce, divided
- 1⁄2teaspoon salt
- 1 1⁄2lbs ground chuck
- 1 -2
- 1(8 ounce) can tomato sauce
- 1⁄2
Advertisement
DIRECTIONS
- 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.
Advertisement