Ingredients
1 egg, lightly beaten1/2 cup cornmeal1/4 cup finely chopped onion1/2 teaspoon salt1/8 teaspoon pepper1 pound ground beef2 tablespoons canola oil2 cans (15-1/2 ounces each) hominy, rinsed and drained2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained2 cans (8 ounces each) tomato sauce2 cups water1 envelope taco seasoning
Preparation
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.
