Mexicali Tamale Balls Mexican Meatballs in Sauce
Infused with bold Mexican flavors and hearty ingredients, these Mexicali Tamale Balls—Mexican meatballs in a rich, zesty sauce—are an irresistible fusion of comfort food and authentic taste. Crafted from a blend of ground beef and pork, these tender, masa harina-infused meatballs are seasoned with chili powder, cumin, and garlic for a smoky, savory punch. Simmered to perfection in a tangy tomato-based sauce featuring green chilies, oregano, and a touch of sweetness, this dish offers a satisfying balance of spice and warmth. Ideal for weeknight dinners or festive gatherings, these versatile meatballs can be served over rice, with warm tortillas, or as a standout appetizer. Ready in just an hour, this Mexican-inspired recipe is sure to delight your taste buds and bring a flavorful twist to your table!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup masa harina
- 1 large egg
- 0.25 cup milk
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 1 cup chicken or beef broth
- 4 ounces diced green chilies
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, masa harina, egg, milk, chopped onion, minced garlic, ground cumin, chili powder, 1 teaspoon of salt, and black pepper. Mix thoroughly until well incorporated.
Shape the mixture into 1 1/2-inch meatballs, about 20-24 in total, and set aside on a plate.
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches and sear on all sides until lightly browned. Remove meatballs and set aside.
In the same skillet, reduce heat to medium and add crushed tomatoes, tomato sauce, chicken or beef broth, diced green chilies, oregano, sugar, and the remaining 1/2 teaspoon of salt. Stir well to combine.
Bring the sauce to a simmer and return the seared meatballs to the skillet. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens slightly.
Taste and adjust seasoning as needed. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5595 mg | 243% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.1 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2840 mg | 60% | |
*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.
