Hominy Meatball Stew

Recipe Rating:
 1 Rating
Serves: 8
Prep Time:
Cook Time:

Ingredients

1 large egg, lightly beaten
1/2 c yellow cornmeal
1/4 c chopped onion
1/2 tsp salt & pepper
1 lb ground beef
2 Tbsp canola oil
2 15 can(s) cans yellow hominy, rinsed & drained
2 141/2 can(s) mexican -style diced tomatoes, undrained
2 8 can(s) tomato sauce
2 c water
1 1 1/4 oz 1 envelope taco seasoning

The Cook

Rose Daly Recipe
Cooked to Perfection
Madison, TN (pop. 39,524)
shapeweaver
Member Since Aug 2010
Rose's notes for this recipe:
I found this recipe in the TOH's 2009 The Best Of Country Cooking Annual Recipes. It was sent into them by Diane Tennison of Lafayette, Louisiana.
She wrote in her description " For a less spicy version,substitute plain canned tomatoes for the Mexican blend " . But since I wanted just a bit of spice, I used one can of Ro-Tel and one can of fire roasted diced tomatoes with garlic.This recipe calls for making your own meatballs, but if you are in a hurry I'm sure thawed frozen ones would work as well.Submitted to " ZAAR " on February 24th., 2010.Re-posted to Just A Pinch 6/29/12
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Directions

1
In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
2
Crumble beef over mixture and mix well.
3
Shape into 3/4 inch balls ( about the size of a walnut ), and place in a large skillet over medium heat in which the 2 Tablespoons of oil has been added.
4
Brown meatball in batches and drain
5
In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
6
Cover and bring to a boil, reduce heat and add meatballs.
7
Cover and simmer for 30 to 40 minutes or until meat is no longer pink

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user Rose Daly shapeweaver - Jun 29, 2012
I shared a photo of this recipe. View photo
user Rose Daly shapeweaver - Jun 29, 2012
Rose Daly [shapeweaver] has shared this recipe with discussion group:
TRIED & TRUE RECIPES (TNT)

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