TAMALE BALLS
Source: Keep Your Fork by Linda Carder Martin
Makes 100 servings

Everyone loves the Mexican flavor of these meatballs. A great tip is to use a melon ball scoop to form the meatballs. Just the right size!

FOR THE TAMALE BALLS:
2 pounds lean ground beef, uncooked
1 tablespoon chili powder
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons salt
3/4 cup tomato juice
FOR THE SAUCE:
6 cups tomato juice
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon sugar

Preheat oven to 350 degrees F.

TO PREPARE THE TAMALE BALLS:
Combine ground beef, chili powder, cornmeal, flour, salt, and tomato juice. Use your hands and mix well, forming dough into small balls. Place on ungreased baking sheet.

Bake 30 minutes or until cooked through. Drain on paper towels. Add to sauce.

TO PREPARE THE SAUCE:
Combine tomato juice, salt, chili powder, and sugar. Pour sauce into large roaster. Add the baked balls to sauce and simmer, covered for 1 hour. Serve in chafing dish.