Texas Tamale Meatballs

Ingredients:

– 1 lb ground beef
– 1 cup cornmeal
– 1/2 cup V8 juice (plus more for simmering)
– 1 egg, beaten
– 3 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 tablespoon olive oil
– 2 cups V8 juice (for the sauce)
– Fresh cilantro for garnish (optional)

Directions:

1. In a mixing bowl, combine the ground beef, cornmeal, 1/2 cup V8 juice, beaten egg, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Use your hands to mix these ingredients until well-blended.

2. Roll the mixture into 1.5-inch meatballs – you should get around 16 to 20 meatballs.

3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides. This should take about 8-10 minutes.

4. Once browned, pour the 2 cups of V8 juice over the meatballs, covering them about halfway.

5. Reduce the heat to low, cover, and let them simmer for 25-30 minutes. The meatballs should become tender, and the V8 will thicken into a flavorful sauce.

6. Garnish with fresh cilantro, if using, before serving.

Variations & Tips:

– If you swap ground beef for ground turkey, sprinkle in a little smoked paprika to keep the flavors bold.

– You can dial up the heat with a dash of cayenne pepper or chopped jalapeños mixed into the meatball blend.

– Is time tight? These can be made in advance and reheated. They also freeze exceptionally well, sauce and all!

– If you have leftovers, they make a fantastic filling for stuffed peppers.

– No V8 juice on hand? Tomato juice with a splash of Worcestershire sauce makes a great substitute.

– For a vegetarian twist, consider using lentils or a meat substitute and bump up the veggies in the sauce with some diced bell peppers and onions.

Remember, cooking is about making the recipe your own. Have fun, and let the rhythm of your kitchen guide you to your next beloved dish. Enjoy, y’all!