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Hominy Meatball Stew Recipe

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This stew is tasty served with crackers as well as corn bread, and it freezes well. For a less spicy version, substitute plain canned tomatoes for the Mexican blend.

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Hominy Meatball Stew Recipe

Prep: 30 min. Cook: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

1 egg, lightly beaten
1/2 cup cornmeal
1/4 cup finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons canola oil
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cups water
1 envelope taco seasoning

Directions

In a large bowl, combine the egg, cornmeal, onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. balls.
In a large skillet over medium heat, brown meatballs in oil in batches. Drain.
In a Dutch oven, combine the hominy, tomatoes, tomato sauce, water and taco seasoning. Cover and bring to a boil. Reduce heat; add meatballs. Cover and simmer for 30-40 minutes or until meat is no longer pink. Yield: 8 servings (2-1/2 quarts).

Originally published as Hominy Meatball Stew in Country October/November 2007, p51

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Beef Main Dishes Beef Recipes Beef Stew Recipes Cinco de Mayo Dinners Cinco de Mayo Recipes Corn Recipes Dinner Recipes Ground Beef Recipes Meatball Recipes Mexican Dinners Mexican Recipes Mexican Stews Stew Recipes Tomato Recipes

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