Hominy Meatball Stew

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

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

egg, cornmeal, onion, salt, ground black pepper, ground beef, canola oil, hominy, tomatoes, tomato sauce, water, taco

Taken from www.food.com/recipe/hominy-meatball-stew-414453 (may not work)