Tamale balls

1 pound ground meat

1 pound Jimmy Dean regular pork sausage (the roll)

1-1/2 cups yellow cornmeal

3/4 cup V-8 Juice

1/2 cup all-purpose flour

4 or 5 cloves garlic, crushed

Garlic powder

2 tablespoons chili powder

2 tablespoons powdered cumin

2 teaspoons salt

1 teaspoon cayenne

SAUCE

5 cups V-8 Juice (remainder of a 48-ounce container)

2 tablespoons chili powder

2 tablespoons cumin

2 teaspoons salt

In a large bowl, mix all the meats and seasonings. When thoroughly mixed, roll into balls the size of a nickel. Put them on a jelly-roll pan and refrigerate a few hours or overnight, which helps them hold together.

To make sauce, combine all ingredients in a large saucepan. Bring to a boil.

When the sauce is almost to a boil, put the cold tamale balls into another large saucepan or Dutch oven. After the sauce comes to a boil and is very hot, carefully pour it over the cold meatballs. (This shocks them and helps them hold together.)