Brisket Meatballs with Tex-Mex Grits

Brisket Meatballs with Tex-Mex Grits
Yield:
12 servings, 1/12 recipe each

Ingredients

Ingredients Weights Measures
Heinz Bold & Spicy Texas Style BBQ Sauce 340 g
Heinz Tomato Ketchup 170 g
water 4 fl oz [118 mL]
frozen fully cooked meatballs (28 g each) 1 kg 36 meatballs
25%-less-sodium chicken broth 101 fl oz [3 L]
milk 25 fl oz [750 mL]
coarse cornmeal 750 g
unsalted butter, diced 120 g
Kraft Shredded Tex-Mex Cheese 380 g
Heinz Bold & Spicy Texas Style BBQ Sauce 170 g
Heinz Tomato Ketchup 85 g
water 2 fl oz [59 mL]
frozen fully cooked meatballs (28 g each) 504 g 18 meatballs
25%-less-sodium chicken broth 50 fl oz [1.5 L]
milk 12-1/2 fl oz [375 mL]
coarse cornmeal 375 g
unsalted butter, diced 60 g
Kraft Shredded Tex-Mex Cheese 190 g

Directions

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.

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

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.

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

Kraft Kitchens Tips

580158 : 209505

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Nutritional Information
Calories
 710
Total fat
 35 g
Saturated fat
 19 g
Cholesterol
 105 mg
Sodium
 1730 mg
Carbohydrate
 67 g
Dietary fibre
 5 g
Sugars
 14 g
Protein
 31 g
Vitamin A
 25 %DV
Vitamin C
 8 %DV
Calcium
 30 %DV
Iron
 35 %DV