Mexicali Tamale Balls (Mexican Meatballs In Sauce) - cooking recipe

Ingredients

2 lbs lean ground beef
4 garlic cloves, minced
1 1/2 cups masa harina (finely ground yellow cornmeal)
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
3/4 cup tomato juice
Sauce
2 (16 ounce) cans tomatoes, chopped
1 onion, grated
2 teaspoons salt (or to taste)
2 teaspoons sugar
1 1/4 teaspoons ground cumin
1 teaspoon pepper
1 teaspoon chili powder

Preparation

Combine all meatball ingredients.
Shape into marble sized balls; set aside.
In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
Gently fold in the meatballs and bring to a boil.
Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
Serve in a chafing dish with colorful picks.