hominy meatball stew

Name: Hominy Meatball Stew
Prep time: 20 min
Cook time: 30 min
Yield: 8
Ingredients: 1 large egg, lightly beaten; 1/2 cup(s) yellow cornmeal; 1/4 cup(s) chopped onion; 1/2 teaspoon(s) salt & pepper; 1 pound(s) ground beef; 2 tablespoon(s) 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 cup(s) water; 1 1 1/4 ounce(s) 1 envelope taco seasoning

(1 RATING)

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Rose Daly

Madison, TN

Updated on Jun 29, 2012

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

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

1 large egg, lightly beaten
1/2 cup yellow cornmeal
1/4 cup chopped onion
1/2 teaspoon salt & pepper
1 pound ground beef
2 tablespoons canola oil
2 15 cans cans yellow hominy, rinsed & drained
2 141/2 cans mexican -style diced tomatoes, undrained
2 8 cans tomato sauce
2 cups water
1 1 1/4 ounces 1 envelope taco seasoning

How To Make hominy meatball stew

Step 1

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

Step 2

Crumble beef over mixture and mix well.
Step 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.
Step 4

Brown meatball in batches and drain
Step 5

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