BIG JOHN'S SOUTHERN BUTTERMILK MEATBALLS
Make and share this Big John's Southern Buttermilk Meatballs recipe from Food.com.
Provided by Big John
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the beef, milk, bread crumbs, onion, 1 teaspoons of salt, and the pepper.
- Mix thoroughly then shape into 16 balls.
- Melt 2 tablespoons of the butter in a skillet then brown the meat balls well on all sides.
- Remove the meat balls from the pan and add the remaining butter.
- Blend in the flour, sugar, and the other 1/2 teaspoons of salt.
- Add the buttermilk and mustard and cook, stirring constantly until thickened.
- Reduce the heat and return the meat balls to the sauce.
- Cover and simmer for 25 minutes.
JUMBO CHEESY ITALIAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
- Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
- Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
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.
Provided by Grunig
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 336.4, Fat 20.7, SaturatedFat 8.4, Cholesterol 136.7, Sodium 742.4, Carbohydrate 8.5, Fiber 0.4, Sugar 2.2, Protein 27.1
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
MEATBALLS WITH BUTTERMILK GRAVY
Posted for ZWT II - Germany This can be served over cooked noodles or Spaetzle. Found in Avons International Cookbook.
Provided by Chabear01
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine egg and milk; stir in bread crumbs, chopped onion, mustard, salt, and pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs (I make my meatballs smaller).
- In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove Meatballs,reserving 2 tbls dripping.
- Add to drippings sliced onion; cook till tender. Stir together flour, 1/4 tsp salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly.
- Reduce heat. Return meatballs to skillet. Cook 2 minutes.
- Serve over hot cooked noodles or spaetzle.
BIG JOHN'S STAMPEDE CHICKEN
Make and share this Big John's Stampede Chicken recipe from Food.com.
Provided by Big John
Categories Chicken
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
- Let stand at least 2 hours, turning to coat.
- Heat oil in a heavy skillet.
- Add sugar and let it brown and bubble.
- Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
- Add marinade and cook on low heat, covered, until tender: about 45 minutes.
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