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 servingDirections
1. In a large bowl, combine ground beef, masa harina, chicken broth, egg, onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
2. Shape the mixture into approximately 1.5-inch meatballs and place them into the crockpot.
3. In a medium bowl, mix the undrained diced tomatoes with green chilies and enchilada sauce. Pour this mixture over the meatballs in the crockpot.
4. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until meatballs are cooked through.
5. About 15 minutes before serving, stir in the black beans (if using) and sprinkle the shredded cheddar cheese over the meatballs. Cover and allow the cheese to melt.

6. Garnish with fresh cilantro and serve with lime wedges on the side.
Variations & Tips
– For a lighter version, try using ground turkey or chicken in place of beef, adjusting cooking times if necessary.
– If you prefer a spicier kick, include a minced jalapeño in the meatball mixture, or add a bit of cayenne pepper.
– To keep this gluten-free, ensure that the chicken broth and enchilada sauce used are certified gluten-free.
– These meatballs can also be served as an appetizer with toothpicks and a side of sour cream for dipping.
– Feel free to experiment with other cheese varieties, such as Monterey Jack or Pepper Jack, for a different flavor profile.
– Making these Texas Tamale Meatballs can be a fun way to involve family or friends in the cooking process, as shaping the meatballs can be quite the social kitchen activity.