Buttermilk Meatballs Recipes

PUBLIC HOUSE MEATBALLS

Steps:

• For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture. Mix well into a paste. Add the beef, pork, veal, prosciutto, Romano and olive oil. Mix thoroughly.
• Preheat the oven to 350 degrees F. Grease a baking sheet.
• Form the mixture into twelve 4 1/2-ounce meatballs and place on the prepared baking sheet. Cook until the internal temperature reaches 155 degrees F.
• For the marinara sauce: Heat a large saucepan over medium-high heat. Add the oil, onions and garlic. Cook until softened. Remove from the heat and combine in large bowl with the tomatoes, basil and pepper. Crush the tomatoes by hand to the desired size.
• For the meatballs and sauce: Place the meatballs in baking pan and submerge with the finished marinara. Cover the pan and bake for 20 minutes.
• Remove the meatballs and place in a serving bowl. Top the meatballs with the marinara and garnish with the Parmesan, chopped pistachios and lime zest.

THE JUICIEST MEAT BALLS EVER

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

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 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.

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.

MEATBALLS IN BUTTERMILK SAUCE

Steps:

• Preheat the oven to 350 degrees. Finely chop the bell pepper and celery.
• Combine the ground beef, bell pepper, celery, rice, salt, pepper and egg in a large bowl; mix with your hands until well mixed. Divide into 12 equal portions and roll each into a ball. Place the meatballs in a greased 2-qt casserole dish.
• Combine the mushroom soup, buttermilk, and the liquid from the jar of mushrooms. Beat until smooth.
• Sprinkle mushrooms over meatballs. Pour the sauce over all. Bake at 350 degrees for 1 hour.

BUTTER CHICKEN MEATBALLS

Steps:

• Combine the first 7 ingredients plus 2 tablespoons cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs., Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with remaining cilantro., Freeze option: Omitting remaining cilantro, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. To serve, sprinkle with remaining cilantro.