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Balls: Cajun Tamale Balls

Source of Recipe

Mimi's Archive


List of Ingredients

TAMALE BALL:
1 1/2 pounds ground beef
1 pound pork sausage
1 1/2 cups corn meal
1/2 cup flour
3/4 cup v-8® vegetable juice
1 teaspoon cumin
2 teaspoons chili powder
1 tablespoon meat and poultry seasoning
1/2 tablespoon all purpose seasoning

SAUCE:
5 cups v-8® vegetable juice
2 small cans spicy v-8 juice
1 tablespoon meat and poultry seasoning
1 tablespoon chili powder
1 tablespoon cumin


Recipe

Mix all tamale ball ingredients thoroughly. Form mixture into quarter size balls for hors d'oeuvres, larger for entrees. Place tamale balls into a 1-1/2 gallon soup pot. Mix all sauce ingredients in a separate boiler and bring to a near boil. Carefully pour the hot sauce over the tamale balls. Cover and cook on low heat for 1 hour or until the tamale balls are cooked. Remove from the heat and let stand for 20 minutes before serving. Classic style tamales can be made by rolling the above mixture into soft corn tortillas and then in corn husk. Put tamales in sauce and cook covered for two hours on low heat.