Buttermilk Meatballs

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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

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.