Big John's Southern Buttermilk Meatballs

Total Time
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Marla Swoffer April 18, 2003

Loved it! I didn't use a nonstick pan because I like to use a wire whisk for the sauce. I shaped the meatballs and then got the pan and butter to a medium high heat; quickly placed the meatballs and didn't turn them until they released easily. I used Dijon mustard. I served this with Gay's Spinach Gratin (#14415) and bread. I made this gluten-free using gluten-free ingredients, including the bread I served with it. We really enjoyed this recipe. : )

GinnyP October 06, 2003

Meatballs have a very nice texture. DH really loved the sauce. I did not have any buttermilk so I mixed 1 cup yogurt 1 cup milk as a substitute. Will be making again.

richabby September 21, 2003

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