Hominy Meatball Stew - cooking recipe

Ingredients

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

Preparation

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.