Hominy Meatball Stew

Prep Time
Cook Time
Ready In

"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.Posted to "ZAZZ" on July 31st.,2012"

Original recipe yields 8 servings


  • Serving Size: 1 (276.8 g)
  • Calories 267.7
  • Total Fat - 15.7 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 82.7 mg
  • Sodium - 406.4 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.8 g
  • Protein - 18.7 g
  • Calcium - 26.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.1 mg

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.(depending on the fat content of your ground beef, you might need more oil)

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.

Step 7

Cover and simmer for 30 to 40 minutes or until meat is no longer pink.

Tips & Variations

No special items needed.