Hominy Meatball Stew

1
Rose Daly

By
@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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
20 Min
Cook:
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

How to Make Hominy Meatball Stew

Step-by-Step

  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

Printable Recipe Card

About Hominy Meatball Stew

Course/Dish: Beef Soups



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