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."
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Ready In:




  • 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.

Questions & Replies

  1. Could I add mushrooms


  1. Outstanding. My husband and I are having a hard time not eating these before the rest of dinner is ready. Super tender. I'm going to make them as an appetizer.
  2. No bread available. Can I use breadcrumbs?
  3. 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.
  4. Very good! Used leftover white rolls instead of bread and baked rather than frying. Served with pasta sauce, but these would be particularly good as Swedish meatballs. Thanks for sharing the recipe!
  5. I baked them at 400F for 5 minutes before adding them to the slow cooker. You were so right. Chilling the mixture before handling made a world of difference. I had chores to do so put the bowl in the fridge for a couple of hours. So easy and non-sticking! These turned out soooo delicious. I will never make another kind of meatball without buttermilk again. Thank you so much for posting this recipe.



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