Hot Tamale Meatballs
Spice up your dinner routine with these bold and flavorful Hot Tamale Meatballs! Packed with a mouthwatering blend of ground beef, ground pork, and cornmeal, these tender meatballs are seasoned to perfection with chili powder, cumin, and paprika. Simmered in a rich tomato sauce infused with diced green chiles and a touch of chicken broth, every bite delivers a smoky, slightly spicy kick reminiscent of classic tamales. Perfect as a zesty appetizer, taco filling, or served over rice, this easy 45-minute recipe (prep and cooking included) is a guaranteed crowd-pleaser. Garnished with fresh cilantro, these meatballs are a vibrant, protein-packed dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Cornmeal
- 1 large Egg
- 3 tbsp Milk
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Ground cumin
- 1.5 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 15-oz can Crushed tomatoes
- 1 4-oz can Diced green chiles
- 2 tbsp Tomato paste
- 0.5 cup Chicken broth
- 2 tbsp Fresh cilantro
Instructions
In a large mixing bowl, combine the ground beef, ground pork, cornmeal, egg, milk, garlic powder, onion powder, cumin, chili powder, paprika, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix.
Form the mixture into 1-inch meatballs and set aside on a plate or tray.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary. Brown the meatballs on all sides, about 6-8 minutes total. Remove the browned meatballs and set aside.
In the same skillet, add the crushed tomatoes, diced green chiles (with their juice), tomato paste, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
Bring the sauce to a simmer over medium heat. Add the meatballs back into the skillet, ensuring they are coated in the sauce.
Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the meatballs are cooked through (internal temperature of 160°F/71°C).
Garnish with fresh cilantro and serve warm. These meatballs pair perfectly with rice, tortillas, or as an appetizer on their own.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 24.1 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 334 mg | 26% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3044 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
