Buttermilk Meatballs Recipes

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.

Steps:

• For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
• Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
• For the biscuits: Preheat the oven to 375 degrees F.
• Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
• Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
• When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

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.

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.

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.