Big John's Southern Buttermilk Meatballs

"And they said not to use ground beef in Southern dishes. Yeah Whatever."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Woo-whee! These were good. I would suggest using a non-stick skillet since my meatballs stuck to the pan during the browning process. I served this with Bev's buttermilk onion rings dipped in Dancer's buttermilk garlic dressing. Thanks for posting this, Big John!
     
  2. Loved it! I didn't use a nonstick pan because I like to use a wire whisk for the sauce. I shaped the meatballs and then got the pan and butter to a medium high heat; quickly placed the meatballs and didn't turn them until they released easily. I used Dijon mustard. I served this with Gay's Spinach Gratin (#14415) and bread. I made this gluten-free using gluten-free ingredients, including the bread I served with it. We really enjoyed this recipe. : )
     
  3. Meatballs have a very nice texture. DH really loved the sauce. I did not have any buttermilk so I mixed 1 cup yogurt 1 cup milk as a substitute. Will be making again.
     
  4. Very tasty! Tender meatballs in a thick, creamy mustard sauce. My family really enjoyed the dish, but if you're not a mustard fan, I'd suggest cutting the prepared mustard to 1T. Used a Circulon skillet and it did stick. Served with noodles, but rice or a wild rice mix would be very good. Quick and simple to prepare. Thanks for sharing the recipe!
     
  5. I loved the gravy. The only thing I did different was i baked the meatballs( TRIPLED recipe) and froze them. I took out the correct amountand microwaved them to defrost . I then dropped them in the skillet for a couple of minutes and then made the gravy. My friends ate the whole pan. Still raving about them thanks for the recipe.
     
Advertisement

RECIPE SUBMITTED BY

I live in the foothills of the Canadian Rockies and have always enjoyed cooking. I do wish my friends would try new things more often, it's not like I've ever made them sick... often. I'm no longer submitting to any recipe site but you can find many of my recipes at my page listed below.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes