- 1 cup cornmeal
- 1/2 cup V8 juice (plus more for simmering)
- 1 egg, beaten
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups V8 juice (for the sauce)
- Fresh cilantro for garnish (optional)
Directions:
1. In a mixing bowl, combine the ground beef, cornmeal, 1/2 cup V8 juice, beaten egg, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Use your hands to mix these ingredients until well-blended.
2. Roll the mixture into 1.5-inch meatballs – you should get around 16 to 20 meatballs.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides. This should take about 8-10 minutes.
4. Once browned, pour the 2 cups of V8 juice over the meatballs, covering them about halfway.
5. Reduce the heat to low, cover, and let them simmer for 25-30 minutes. The meatballs should become tender, and the V8 will thicken into a flavorful sauce.
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