Mix the minced beef with chorizo, cornmeal, breadcrumbs, 1 tsp salt, herbs, 1 tsp black pepper, egg, onion powder, minced garlic, ketchup, Worcestershire sauce, shredded cheese. Mix thoroughly by hand. Let it marinate for at least 30 minutes.

With a tablespoon, portion out the meat mixture and shape into a ball. Repeat until all is completed.

Put the flour into a bowl. Take out 2 tbsp of the flour for use later.

Cover each meatball with flour.

In a pan with oil and medium-high heat, fry each meatball until fully brown, turning as necessary – about 4-5 minutes each batch. Remove and set aside.

In a pan with oil and medium heat, add butter and then 2 tbsp flour. Fry until the flour is completely cooked.

Add broth, wine and sour cream and bring to boil.

Add lime juice and half and half and bring to boil.

Add the meatballs and let it simmer for 5 minutes over low heat.