BUTTERMILK MEATBALLS
Not sure exactly where I found this but I do know it was a personal blog online. I modified the original recipe just a little and think these are the BEST! They let just enough of the buttermilk flavor through and are super moist without falling apart. I use these for tomato sauce, sweet and sour, and Swedish meatballs.
Provided by Grunig
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 336.4, Fat 20.7, SaturatedFat 8.4, Cholesterol 136.7, Sodium 742.4, Carbohydrate 8.5, Fiber 0.4, Sugar 2.2, Protein 27.1
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Shimelis Abebe
[email protected]I'm allergic to dairy, so I made these meatballs with almond milk instead of buttermilk. They were still really good!
Shamshad Mahmood
[email protected]These meatballs are a great way to use up leftover mashed potatoes.
Waylon Hylton
[email protected]I've never made meatballs before, but this recipe was so easy to follow. The meatballs turned out great!
Farooq village vlogs
[email protected]These meatballs are the best I've ever had. I'll definitely be making them again.
ammar lashari90
[email protected]I'm not sure what I did wrong, but my meatballs turned out really tough. I think I overcooked them.
Adnann Paris
[email protected]These meatballs are so easy to make, even a beginner cook can make them.
Phidisho Mahlakeng
[email protected]I'm a vegetarian, so I made these meatballs with tofu instead of ground beef. They were still really good!
Haris Butt
[email protected]I followed the recipe exactly and the meatballs turned out perfectly. They were so delicious that I ate them all in one sitting.
Lazar Bozic
[email protected]These meatballs were a little too dry for my taste. I think I'll add some more buttermilk next time.
Semin Tanjic
[email protected]I'm not a big fan of meatballs, but these were really good. The buttermilk made them so moist and flavorful.
HOPE FEAR
[email protected]I love that these meatballs are baked instead of fried. It makes them so much healthier.
Nontobeko Madida
[email protected]These meatballs are the perfect comfort food. They're so tender and juicy, and the sauce is to die for.
Maiyah Peterson
[email protected]I've been making these meatballs for years and they're always a crowd-pleaser. The buttermilk adds a great tanginess.
Radhika Regemi
[email protected]These meatballs were a hit at my last party! They were so easy to make and everyone loved them.