Directions
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.
