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Meatballs with Buttermilk Gravy

A home-style Meatballs with Buttermilk Gravy made with Milk, Fine Dry Breadcrumbs, Onion Finely Chopped, Ground Beef, and Cooking Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 3/4 cup
• 1 1/2 lb
• 1 tbsp
• 1/4 cup
• 2 cup
• 2 cup

Method (preview)

1. 1

   Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt, and dash pepper.

2. 2

   Add meat; mix well.

3. 3

   Shape into 30 1 1/2 inch meatballs.

4. 4

   In large skillet cook meatballs in hot oil, turning often, 25 minutes or till done.

5. 5

   Remove meatballs, reserving 2 tablespoons drippings.

6. 6

   Add sliced onion; cook till tender.

7. 7

   Stir together flour, 1/4 teaspoon salt, and buttermilk; add to skillet.

8. 8

   Cook and stir till thickened and bubbly.

9. 9

   Reduce heat.

10. 10

    Return meatballs to skillet.

11. 11

    Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings.

12. 12

    In a mixing bowl combine flour and salt.

13. 13

    Mix eggs and milk; stir into flour mixture.

14. 14

    Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.

15. 15

    Hold over kettle of boiling salted water.

16. 16

    Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.

17. 17

    If the dough is too thick to push through, thin it with a little milk.

18. 18

    Cook and stir for 5 minutes; drain.

19. 19

    Keep warm.