Hominy Meatball Stew

Rose Daly Recipe

By Rose Daly shapeweaver

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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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
1 1 1/4 oz
1 envelope taco seasoning
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Directions Step-By-Step

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.
Cover and simmer for 30 to 40 minutes or until meat is no longer pink


About this Recipe

Course/Dish: Beef Soups