Buttermilk Meatballs

READY IN: 25mins
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.

Ingredients Nutrition

Directions

  1. Combine bread pieces and buttermilk in a bowl. I use my Kitchenaide so just put it in the mixing bowl.
  2. Let the bread and buttermilk sit for 10 minutes.
  3. Then mash, or mix, to a smooth paste.
  4. Add other ingredients and blend well, but be careful NOT to overwork the mixture.
  5. I then place the mixture in the freezer for about 15 minutes. This just firms the mixture and makes it easier to handle.
  6. 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.
  7. 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.
  8. So far this recipe has never failed me.

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