In a large bowl, combine the beef, pork, egg, aliños, salt, cornmeal and water. Knead with your hands until well mixed.
Shape the mixture into 12 small meatballs, set them on a plate.
Add the tomato sauce, beef stock, salt, pepper, cumin powder and bring to a boil, then add the meatballs. Reduce the heat to medium low, cover and let it cook for 40 minutes.
Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender. Serve with white rice.