Hot Tamale Meat Balls by Caroline Breneiser

The Record’s “Recipe of the Week”:
Hot Tamale Meat Balls by Caroline Breneiser

4 cups tomato juice, divided
3/4 cup corn meal
2 T. ground cumin, divided
2 T. chili powder, divided
3/4 tsp. salt, divided
2 garlic cloves, minced
1/4 to 1/2 tsp. cayenne pepper (to your taste)
1/2 lb. ground beef
1/2 lb. bulk pork sausage

In a bowl, combine 1/3 cup tomato juice, corn meal, 1 T. cumin, 1 T. chili powder, 1/4 tsp. salt, garlic, and cayenne pepper. Add the beef and pork sausage. Mix well. Shape into 1-1/4-inch balls. In a dutch oven or large pan, combine the remaining tomato juice, cumin, chili powder, and salt. Bring to a boil. Add the meat balls. Cover and simmer for 45 minutes or until meat is no longer pink. Serves 8 to 10.


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