If you are looking for a new, easy, and delicious snack for your big game party, have I got the recipe for you. These tamale-inspired meatballs combine the sweetness of cornbread with the spice of enchilada sauce, while the cumin comes in to punch up the flavor. My family devoured these meatballs at the Christmas party and have already requested them for our game-day spread.
- While this recipe calls for ground beef, you could use ground pork or a combination of the two. I have not tested these with ground chicken or turkey, but commonsense tells me that, should you attempt it, I think they would end up on the dry side so take that for what it’s worth.
- If you want more spice, use the spicy enchilada sauce, or add some hot sauce. I stuck with mild to make sure the gaggle of kids at the party could eat them, but will use the medium this weekend since it’s just the five of us.
- To make portioning easier, I use my one-inch cookie scoop, and spray my hands with a little non-stick spray, but that’s because I truly suck at eye-balling portions.
- I whipped up a box of the Jiffy Corn Muffin mix in an 8×8 pan as a shortcut, which was the perfect cornbread portion for this recipe.
So, overall, this ended up being a stupid-easy recipe that wowed the crowd, and I’ll take that kind of victory any day (especially one that gets me out of frying some damn wings come Sunday). Whip up a batch of these this weekend and you will become everyone’s new best friend.
Spicy Tamale Meatballs
- 2 cups cornbread crumbled
- 2 10-ounce cans mild red enchilada sauce divided
- 3/4 tsp. salt
- 1-1/2 pounds ground beef
- 2 8-ounce cans tomato sauce
- 3 tsp. ground cumin
- 1-1/2 cups shredded Monterey Jack cheese
- Preheat oven to 400 degrees. Line a sheet pan with foil and spray it lightly with nonstick spray.
- In a large bowl, combine crumbled cornbread, 1/2 cup of enchilada sauce, and salt, stirring lightly to combine. Add the beef and mix well, but not to death. Shape the beef mixture into one-inch balls and place onto the prepared baking sheet. Bake for 18 minutes.
- While the meatballs are baking, spray a 9x13 casserole dish with nonstick spray and set aside. In a medium bowl, combine remaining enchilada sauce, tomato sauce, and cumin, stirring well to combine.
- Remove meatballs from oven and reduce oven temperature to 350 degrees. Transfer meatballs to prepared casserole dish, and pour sauce mixture over them, being sure to coat meatballs evenly. Place casserole in the oven and bake uncovered for 15 minutes.
- Top meatballs with cheese, and return to oven for 3 to 5 minutes, or until cheese is melted. Serve immediately.