Big John's Southern Buttermilk Meatballs

READY IN: 40mins
Recipe by Big John

And they said not to use ground beef in Southern dishes. Yeah Whatever.

Top Review by Marla Swoffer

Woo-whee! These were good. I would suggest using a non-stick skillet since my meatballs stuck to the pan during the browning process. I served this with Bev's buttermilk onion rings dipped in Dancer's buttermilk garlic dressing. Thanks for posting this, Big John!

Ingredients Nutrition

Directions

  1. Combine the beef, milk, bread crumbs, onion, 1 teaspoons of salt, and the pepper.
  2. Mix thoroughly then shape into 16 balls.
  3. Melt 2 tablespoons of the butter in a skillet then brown the meat balls well on all sides.
  4. Remove the meat balls from the pan and add the remaining butter.
  5. Blend in the flour, sugar, and the other 1/2 teaspoons of salt.
  6. Add the buttermilk and mustard and cook, stirring constantly until thickened.
  7. Reduce the heat and return the meat balls to the sauce.
  8. Cover and simmer for 25 minutes.

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