Best Meatballs With Buttermilk Gravy Recipes

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 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 WITH BUTTERMILK GRAVY

Steps:

• Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt, and dash pepper. Add meat; mix well. Shape into 30 1½ inch meatballs. In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove meatballs, reserving 2 tablespoons drippings. Add sliced onion; cook until tender. Stir together flour, ¼ teaspoon salt, and buttermilk; add to skillet. Cook and stir until thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings. Spaetzle: 2 cups all-purpose flour 1 Teaspoon salt 2 eggs ¾ cup milk In a mixing bowl combine flour and salt. Mix eggs and milk; stir into flour mixture. Place batter in coarse-sieved deep-fat frying basket or colander with ¼ inch holes. Hold over kettle of boiling salted water. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula. If the dough is too thick to push through, thin it with a little milk. Cook and stir for 5 minutes; drain. Keep warm.

GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE

Steps:

• 1. Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash pepper.
• 2. Add meat; mix well.
• 3. Shape into 30 1 1/2 inch meatballs.
• 4. In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done.
• 5. Remove meatballs, reserving 2 tablespoons drippings.
• 6. Add sliced onion; cook until tender.
• 7. Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet.
• 8. Cook and stir until thickened and bubbly.
• 9. Reduce heat.
• 10. Return meatballs to skillet.
• 11. Cook 2 minutes.
• 12. Serve with hot cooked noodles or spaetzle.
• 13. Spaetzle: 2 cups all-purpose flour, 1 teaspoon salt, 2 eggs, 3/4 cup milk.
• 14. In a mixing bowl combine flour and salt.
• 15. Mix eggs and milk; stir into flour mixture.
• 16. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.
• 17. Hold over kettle of boiling salted water.
• 18. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.
• 19. If the dough is too thick to push through, thin it with a little milk.
• 20. Cook and stir for 5 minutes; drain.
• 21. Keep warm.

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.