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
BIG JOHN'S SOUTHERN BUTTERMILK MEATBALLS
Make and share this Big John's Southern Buttermilk Meatballs recipe from Food.com.
Provided by Big John
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
CHEF JOHN'S SWEDISH MEATBALLS
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
Provided by Chef John
Categories World Cuisine Recipes European Scandinavian
Time 2h5m
Yield 6
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
- Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
- Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
- Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
- Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
- Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Nutrition Facts : Calories 479 calories, Carbohydrate 10.1 g, Cholesterol 193.7 mg, Fat 35.8 g, Fiber 0.7 g, Protein 28.2 g, SaturatedFat 17.3 g, Sodium 1205.6 mg, Sugar 1.8 g
MEATBALLS IN BUTTERMILK SAUCE
Clipped from a January 1998 issue of the Houston Chronicle, these baked meatballs are easy to make and kid-friendly. Serve with mashed potatoes, rice or noodles topped with the yummy gravy!
Provided by loof751
Categories Meat
Time 1h10m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 10
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.
MEATBALLS IN BUTTERMILK
Make and share this Meatballs in Buttermilk recipe from Food.com.
Provided by Jane from Ohio
Categories Meatballs
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 601, Fat 37.6, SaturatedFat 19.6, Cholesterol 184.6, Sodium 1254.5, Carbohydrate 31.5, Fiber 1.2, Sugar 15.8, Protein 33.7
CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF
The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g
BIG JOHN'S FRIED HAM AND CHEESE SUB
"Big John's Steak and Onion" is a local favorite fast food franchise here in Flint, Michigan. The food is made to order on big grills right in front of you, so there was no real mystery for me to figure out how to duplicate this at home. I just wanted to share this wonderful sandwich with all of those outside of Flint who may never get a chance to enjoy these tasty, addictive sandwiches.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Slice sub bun 2/3 way through lengthwise and spread open.
- Spread bun with mayo.
- Heat un-oiled skillet or grill to medium heat.
- Arrange two ham slices on grill overlapping slightly to match the length of bun. Layer The remaining 2 slices on top of the first 2. If ham starts to stick to pan, squirt on a little water around the edges. When lightly browned on bottom, turn over and top with cheese. When second side is light brown, and cheese is melted, place ham onto bun cheese side up. Top with lettuce, tomato slices, onion, and Italian dressing. Enjoy!
Nutrition Facts : Calories 712.6, Fat 41.7, SaturatedFat 15.6, Cholesterol 114.8, Sodium 2953.4, Carbohydrate 45.8, Fiber 3.8, Sugar 12.1, Protein 38.8
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