Tamale Meatballs Good for Oamc
Transform your dinner routine with these irresistible Tamale Meatballs, a fusion of comforting, tamale-inspired flavors in bite-sized form! Perfect for OAMC (Once-a-Month Cooking), these meatballs combine ground beef, ground pork, and cornmeal for a hearty texture, while bold spices like chili powder, cumin, and garlic powder deliver a zesty kick. Simmered in rich enchilada sauce and optionally topped with melted cheddar cheese, these meatballs are baked to tender perfection. Ideal for busy weeknights and meal prep, they freeze beautifully, ensuring a quick and satisfying meal is always within reach. Serve with sour cream and fresh cilantro for an added burst of flavor, and enjoy a dish that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 0.5 cup cornmeal
- 1 large egg
- 0.25 cup milk
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp pepper
- 2 cups enchilada sauce
- 1 tbsp vegetable oil
- 0.5 cup shredded cheddar cheese (optional)
- 0.5 cup sour cream (optional, for serving)
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, cornmeal, egg, milk, chili powder, garlic powder, cumin, salt, and pepper. Mix thoroughly with clean hands or a spatula until the ingredients are fully incorporated.
Using a small cookie scoop or your hands, shape the mixture into 1-inch meatballs. You should have approximately 30-35 meatballs.
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on all sides until browned. (They do not need to be fully cooked through at this stage, as they will finish cooking in the oven.)
Transfer the browned meatballs to a baking dish. Pour the enchilada sauce evenly over the meatballs, ensuring they are fully coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the meatballs are fully cooked through and the sauce is bubbling.
If desired, sprinkle the shredded cheddar cheese over the top of the meatballs during the last 5 minutes of cooking to allow it to melt.
Allow the meatballs to cool slightly before serving. Garnish with fresh cilantro and serve with sour cream on the side, if desired.
If preparing for freezing, allow the meatballs to cool completely, then divide them into freezer-safe containers or bags. Label and freeze for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.8 g | 313% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 6424 mg | 279% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 17.2 g | ||
| Protein | 230.7 g | 461% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 888 mg | 68% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2219 mg | 47% | |
*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.
