Meatballs With Buttermilk Gravy Recipes

MEATBALLS AND GRAVY

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

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.

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.

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.

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.