One-Bite Tamales Recipe
One-Bite Tamales Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-size portion. They’re a delightfully different addition to a holiday spread. —Dolores Jaycox, Gretna, Louisiana
MAKES:
66 servings
TOTAL TIME:
Prep: 40 min. Cook: 3 hours 20 min.
MAKES:
66 servings
TOTAL TIME:
Prep: 40 min. Cook: 3 hours 20 min.

Ingredients

  • 1-1/4 cups cornmeal
  • 1/2 cup all-purpose flour
  • 5-3/4 cups V8 juice, divided
  • 4 teaspoons chili powder, divided
  • 4 teaspoons ground cumin, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 pound bulk spicy pork sausage
  • Tortilla chip scoops

Directions

Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls.
Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes.
Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops. Yield: about 5-1/2 dozen.
Originally published as One-Bite Tamales in Taste of Home Christmas Annual Annual 2017, p10

Nutritional Facts

1 tamale (calculated without corn chips): 37 calories, 2g fat (0g saturated fat), 4mg cholesterol, 172mg sodium, 4g carbohydrate (1g sugars, 0g fiber), 1g protein.

  • 1-1/4 cups cornmeal
  • 1/2 cup all-purpose flour
  • 5-3/4 cups V8 juice, divided
  • 4 teaspoons chili powder, divided
  • 4 teaspoons ground cumin, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 pound bulk spicy pork sausage
  • Tortilla chip scoops
  1. Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes.
  3. Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops. Yield: about 5-1/2 dozen.
Originally published as One-Bite Tamales in Taste of Home Christmas Annual Annual 2017, p10

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