I have tried making meatballs before, but these were the best meatballs I have ever made!
The meatballs very delicious and tender and the recipe was so simple, I think the buttermilk makes all the differences.
Wow - fabulous meatballs! Tender and delicious!
I intended to make the meatballs, honestly I did, but ran short of time. Substituted one tablespoon of dried Italian Herb seasoning for the parsley as I was out of parsley, and left out the parmesan as I was out of that too. I doubled the recipe and made two meatloaves instead of meatballs to use for this week's work lunch sandwiches (on whole grain bread with ketchup). I ate the first sandwich hot from the oven and that was delicious. They are less noteworthy at room temperature but still quite good. Thank you for the tasty recipe.
Easy to make and delicious. I didn't have buttermilk at home, so I substituted with heavy cream. They still turned out great. Next time I'll try it with the buttermilk. Thanks for sharing!
As a baker, I always have fresh buttermilk on hand, and love the stuff. So when I discovered this recipe... I had to give it a try. These meatballs are just OUTSTANDING. Instructions were great. I used 9 Grain bread and reluctantly added the crushed peppers...my heat tolerance level is fairly low, but let me tell you, they are the second "secret" ingredient in this recipe, adding a wonderful component to the mix. I've made these meatballs a number of times...used a #40/ 2 Tbsp. cookie scoop to shape them, which makes things a snap. Plus, I am hooked on baking them...a time saver... and clean up is so much easier than using a skillet. Buy yourself a qt. of real b'milk...it lasts way beyond it's pull date...and enjoy some fantastic meatballs. Use the leftover for light, flaky scones, biscuits, cornbread, etc...or more meatballs!