Mexican Meatballs

2 lb ground meat
1 cup cornmeal
2 or 3 tsp salt (according to taste)
2 or 3 tbs chili powder
3/4 cups sauce (enough to form meatballs)

Two 16 oz cans tomatoes
2 tsp salt
1 onion, minced
2 tbs bacon drippings
2 tbs chili powder
1 cup water

Combine all ingredients for sauce in sauce pan. Cover and cook slowly over direct heat while you prepare meat mixture for 20 or 30 minutes. Combine all meatball ingredients and make into balls, either small ones or large as you wish.

Place meatballs in sauce, cover and simmer until done, 30 to 45 minutes. Can serve plain or with spaghetti.

Yields 2 dozen family meatballs or 4 dozen hors d'oeuvres.

This meat dish may be prepared in advance and reheated or frozen after cooking in sauce.

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Cajun Country -- New Iberia, Louisiana