hominy meatball stew

★★★★★ 1 Review
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By Rose Daly
from Madison, TN

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

★★★★★ 1 Review
serves 8
prep time 20 Min
cook time 30 Min

Ingredients For hominy meatball stew

  • 1 lg
    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
    cans yellow hominy, rinsed & drained
  • 2 141/2 can
    mexican -style diced tomatoes, undrained
  • 2 8 can
    tomato sauce
  • 2 c
    water
  • 1 1 1/4 oz
    1 envelope taco seasoning

How To Make hominy meatball stew

  • 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 Read more: h

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