HOMINY MEATBALL STEW
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.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
HOMINY MEATBALL STEW
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
Provided by Rose Daly @shapeweaver
Categories Beef Soups
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
- Crumble beef over mixture and mix well.
- 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.
- Brown meatball in batches and drain
- In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
- 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
HOMINY MEATBALL STEW
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.For the taco seasoning I used Recipe#199955.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. After making the meatballs,fry a little bit of the meat to see if you want to add a bit of oregano and or garlic. Submitted to " ZAAR " on February 24th., 2010.UPDATE on 3/18/10: I found out that this freezes and reheats very well :). If you like you can add garnishes of fried tortilla strips,green onions and sour cream.
Provided by Chef shapeweaver
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
- Crumble beef over mixture and mix well.
- 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.
- Brown meatball in batches and drain.
- In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
- Cover and bring to a boil, reduce heat and add meatballs.
- Cover and simmer for 30 to 40 minutes or until meat is no longer pink.
Nutrition Facts : Calories 302.1, Fat 14.1, SaturatedFat 4, Cholesterol 65, Sodium 1130.4, Carbohydrate 29.5, Fiber 4.2, Sugar 4.7, Protein 15
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love