Best Meatballs In Buttermilk Sauce Recipes

BUTTERMILK MEATBALLS

Steps:

• Combine bread pieces and buttermilk in a bowl. I use my Kitchenaide so just put it in the mixing bowl.
• Let the bread and buttermilk sit for 10 minutes.
• Then mash, or mix, to a smooth paste.
• Add other ingredients and blend well, but be careful NOT to overwork the mixture.
• I then place the mixture in the freezer for about 15 minutes. This just firms the mixture and makes it easier to handle.
• Next I form 1 inch balls and deep fry them at 310 degrees for 3-5 minutes. Not sure how they would be baked but please let me know if anyone tries that.
• Last I usually put them in the crock pot with my sauce for about an hour to insure the middle is done well and to let the flavors blend.
• So far this recipe has never failed me.

BIG JOHN'S SOUTHERN BUTTERMILK MEATBALLS

Steps:

• Combine the beef, milk, bread crumbs, onion, 1 teaspoons of salt, and the pepper.
• Mix thoroughly then shape into 16 balls.
• Melt 2 tablespoons of the butter in a skillet then brown the meat balls well on all sides.
• Remove the meat balls from the pan and add the remaining butter.
• Blend in the flour, sugar, and the other 1/2 teaspoons of salt.
• Add the buttermilk and mustard and cook, stirring constantly until thickened.
• Reduce the heat and return the meat balls to the sauce.
• Cover and simmer for 25 minutes.

MEATBALLS IN BUTTERMILK SAUCE

Steps:

• 1. Preheat oven to 300 degrees
• 2. Combine ground beef, bread crumbs, onion, mil, salt, and pepper. Shape into balls. Fry on all sides in butter until brown. (You can choose to bake the meatballs, if you wish, but you may need to add additional fat to the pan for the sauce.) Place in a 2 to 2 1/2 quart baking dish.
• 3. To make Buttermilk Sauce: Add the 2 tablespoons butter to pan drippings. Mix flour, sugar, and dry mustard and whisk into the butter, making a light roux. Gradually add the buttermilk. Stir over low heat until the sauce is smooth. Add the beaten egg and cook 1 minute longer. Pour over meatballs in the casserole dish.
• 4. Bake in pre-heated oven for 30 minutes. Serve over rice or egg noodles.

MEATBALLS IN BUTTERMILK

Steps:

• Combine all meatball ingredients
• except butter.
• Shape into balls.
• Brown in the butter.
• Remove from skillet.
• Keep warm.
• Pour most of grease from skillet.
• Combine all the sauce ingredients to make gravy.
• when thick.
• add meatballs
• simmer until flavors are blended.

BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

MEATBALLS WITH BUTTERMILK GRAVY

Steps:

• Combine egg and milk; stir in bread crumbs, chopped onion, mustard, salt, and pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs (I make my meatballs smaller).
• In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove Meatballs,reserving 2 tbls dripping.
• Add to drippings sliced onion; cook till tender. Stir together flour, 1/4 tsp salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly.
• Reduce heat. Return meatballs to skillet. Cook 2 minutes.
• Serve over hot cooked noodles or spaetzle.