Mexicali Tamale Balls (Mexican Meatballs In Sauce)

• 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

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

lean ground beef, garlic, masa harina, flour, salt, pepper, chili powder, tomato juice, sauce, tomatoes, onion, salt, sugar, ground cumin, pepper, chili powder

Taken from www.food.com/recipe/mexicali-tamale-balls-mexican-meatballs-in-sauce-239295 (may not work)