Lunch: Hominy Meatball Stew Recipe

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

Instructions

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 30-35 minutes or until meat is no longer pink.

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