Recipe by Grunig
Not sure exactly where I found this but I do know it was a personal blog online. I modified the original recipe just a little and think these are the BEST! They let just enough of the buttermilk flavor through and are super moist without falling apart. I use these for tomato sauce, sweet and sour, and Swedish meatballs.
Top Review by John B.
Great classic recipe! I made the meatballs as stated in the recipe but added a twist when cooking them. I smoked them on a green mountain pellet smoker (http://greenmountaingrills.com/) at 150 degrees for two hours and then put a reverse sear on them using a little griddle (https://www.littlegriddle.com/) on my regular barbecue grill. They came out tasting amazing if you want to try a smoky twist on a great meatball.
- 2 slices crustless white bread, torn into small pieces
- 1⁄2 cup buttermilk
- 1 lb ground beef (I use 80/20 hamburger)
- 1⁄4 cup parmesan cheese
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
- 1 egg
- 1 teaspoon minced garlic
- 3⁄4 teaspoon salt
Directions See How It's Made
- 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.