Meatballs In Buttermilk Food

SUPER TENDER ITALIAN MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Combine milk and lemon juice in a small bowl. Let stand for 5 minutes. You will see curds at the top.
• Add bread to a small bowl and pour the buttermilk over the bread. Allow the bread to soak up all the milk and mix a little with your hands. Add the bread mixture to a large bowl.
• Meanwhile add olive oil to a small skillet. Add in onion and sauté until tender about 2-3 minutes.
• Add in garlic and sauté for one minute.
• Add onion and garlic to the bowl with the bread along with the beef, pork, cheese, eggs, parsley, red pepper flakes, salt and pepper.
• Combine the mixture using your hands just until combined. Try not to over work the meatballs. The mixture will be wet. Let stand for a couple of minutes before rolling.
• Roll out 16 meatballs. I make them the size of golf balls.
• Drizzle a skillet with olive oil. Over high heat sear the meatballs on all sides to brown. About 1-2 minutes on each side. (If meatball sticks to the pan give it more time before flipping). Also be careful when flipping meatballs they are pretty fragile.
• Place meatballs on a baking sheet and cook for 10 minutes. They will be slightly undercooked on the inside but they will continue to cook as they come out of the oven. If this is an issue leave in the oven for longer (5 minutes) or simmer in tomato sauce for a few minutes.
• Serve the meatballs immediately with your favorite tomato sauce and pasta.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

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.

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.

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.

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 SAUCE

Steps:

• 1. Preheat oven to 300 degrees
• 2. Combine ground beef, bread crumbs, onion, mil, salt, and pepper. Shape into balls. Fry on all sides in butter until brown. (You can choose to bake the meatballs, if you wish, but you may need to add additional fat to the pan for the sauce.) Place in a 2 to 2 1/2 quart baking dish.
• 3. To make Buttermilk Sauce: Add the 2 tablespoons butter to pan drippings. Mix flour, sugar, and dry mustard and whisk into the butter, making a light roux. Gradually add the buttermilk. Stir over low heat until the sauce is smooth. Add the beaten egg and cook 1 minute longer. Pour over meatballs in the casserole dish.
• 4. Bake in pre-heated oven for 30 minutes. Serve over rice or egg noodles.