Lou had several high school friends visit Friday Night Porch Party last week. In celebration, I thought it would be fun to prepare dishes famous around the Delta and specifically their hometown of Belzoni. If you have any connections to the Mississippi Delta region, you know Hot Tamales are very popular. Friday friend, Dana Stubbs from Greenville, MS, suggested this recipe. I don’t know Dana personally, but from what I hear, she’s as sweet as pie. These little bites were perfect for our Delta tour and loved by all.
Hot Tamale Bites
Ingredients:
Balls:
1 pound ground chuck
1 pound sausage
1 1/2 cups corn meal
3/4 cup V8 juice
1/2 cup flour
4 cloves garlic, chopped
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon salt
Sauce:
5 cups V8 juice (use the remaining juice of a 46 ounce bottle)
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon salt
Directions:
Add the ball ingredients to a large mixing bowl and combine well. I used my hands. This mixture needs to be fairly cold so set in the refrigerator until use. Add the sauce ingredients to the crock pot and set to low. By hand, shape the meat mixture into bite size balls about the size of a quarter. Drop each ball into the sauce mixture, but do not stir. Cook on low about 4 hours and the balls are firm. Serve warm.