Hominy Meatball Stew

Recipe Rating:	1 Rating5
Category:	Beef Soups
Serves:	8
Prep Time:	20 Min
Cook Time:	30 Min

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

Pinched by MUFFINMAN, and 36 more.

Rose Daly

Cooked to Perfection

Madison, TN (pop. 274,823)

shapeweaver

Member Since Aug 2010

Rose's Notes:

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

Directions

In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.

Crumble beef over mixture and mix well.

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.

Brown meatball in batches and drain

In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.

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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