Ingredients
1-1/4 cups cornmeal1/2 cup all-purpose flour5-3/4 cups V8 juice, divided 4 teaspoons chili powder, divided4 teaspoons ground cumin, divided2 teaspoons salt, divided1 teaspoon garlic powder1/2 to 1 teaspoon cayenne pepper1 pound bulk spicy pork sausageTortilla chip scoops
Preparation
Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls.
Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes.
Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops.
