Hominy Meatball Stew

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

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

30 Min

Ingredients

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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: water
1 1 1/4 oz: 1 envelope taco seasoning

How to Make Hominy Meatball Stew

Step-by-Step

1In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
2Crumble beef over mixture and mix well.
3Shape 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.
4Brown meatball in batches and drain
5In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
6Cover 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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