The Texas Tamale Meatball is a delightful fusion of the traditional Mexican tamale and the ever-popular American meatball. This slow-cooker adaptation pays homage to the rich, robust flavors of Texas cuisine while offering the convenience modern cooks crave. The tamale, which originated from Mesoamerican cultures, is commonly known for its corn-based dough and savory fillings. This recipe reinvents the tamale by incorporating its classic flavors into succulent meatballs that simmer to perfection in a crockpot. Ideal for parties or family gatherings, these meatballs can easily become a go-to for a home cook looking to serve a hearty meal with a twist on tradition.
These meatballs are versatile and can be enjoyed in a variety of ways. Serve them atop a bed of Spanish rice or nestled into a warm corn tortilla with a dollop of guacamole for a more authentic touch. They also pair beautifully with a side of grilled zucchini and corn on the cob, or even tucked into hoagie rolls for a Tex-Mex meatball sub. And don’t forget the garnishes! Fresh cilantro, a sprinkle of cotija cheese, and a wedge of lime can elevate this dish to new heights.

Ingredients
– 2 pounds ground beef
– 1 cup masa harina (corn flour used for making tamales)
– 1/2 cup chicken broth
– 1 large egg, beaten
– 1/4 cup finely chopped onion
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
– 1 (15-ounce) can of black beans, drained and rinsed (optional)
– 1 (10-ounce) can of diced tomatoes with green chilies, undrained
– 1/2 cup of your favorite enchilada sauce
– 1/2 cup shredded cheddar cheese
– Fresh cilantro, for garnishing
– Lime wedges, for serving

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