2Cook > Brisket Meatballs with Tex-Mex Grits

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Brisket Meatballs with Tex-Mex Grits

Prep Time: 10 min.
Total Time: 50 min.
Servings: 12 servings, 1/12 recipe each

What you need

Heinz BBQ Sauce Texas Bold & Spicy
Heinz Tomato Ketchup
4 fl oz water
36 meatballs frozen fully cooked meatball
101 fl oz 25%-less-sodium chicken broth
25 fl oz milk
cornmeal
unsalted butter
Kraft Shredded Tex-Mex Cheese

How to do it

1. Mix barbecue sauce, ketchup and water in large bowl until blended. Add meatballs; mix lightly. Transfer to full hotel pan (or to half hotel pan for Trial Recipe); cover.

2. Bake in 350ºF standard oven 35 to 40 min. or until meatballs are done (165ºF).

3. Meanwhile, bring broth and milk in large saucepan (or in medium saucepan for Trial Recipe) just to simmer on medium heat. Slowly whisk in cornmeal until well blended; cook until slightly thickened, stirring constantly. Reduce heat to low; simmer 25 min. or until done, stirring occasionally. Remove from heat. Add butter and cheese; stir until melted.

4. Spoon grits into 12 serving bowls (or into 6 bowls for Trial Recipe). Top each serving with 3 meatballs.

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Nutrition

12 servings, 1/12 recipe each
Calories
710
Total fat
35g
Saturated fat
19g
Cholesterol
105mg
Sodium
1730mg
Carbohydrate
67g
Dietary fibre
5g
Sugars
14g
Protein
31g
Vitamin A
25%DV
Vitamin C
8%DV
Calcium
30%DV
Iron
35%DV
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
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