I had super high hopes for this recipe, but I had to admit, I didn't love this. I liked it, and if you told me I had to eat it I would, but I certainly will not be voluntarily making this again. Chloe ate one thinking it was a regular meatball (which she likes) and wasn't a fan of this either. Not bad, just not great. Maybe if you baked these in the oven, and not in a crockpot they would be better because they would have a little crispy/crusty coating to it. I didn't like these enough to give them a second try.
1 pound ground beef
1 pound ground pork
1½ cups cornmeal
¾ cup tomato juice
½ cup flour
4 cloves finely chopped garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
2 teaspoons salt
Sauce
5 cups tomato juice
1 tablespoon chili powder
2 teaspoons salt
In a large bowl, combine all of the meatball
ingredients. Form into balls the size of a golf ball. Place in the bottom of a
slow cooker.
Combine the tomato juice, chili powder and
salt. Pour over the tamale balls.
Cook in the slow cooker on low for about 6
hours, or until cooked through. Serve over rice.
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