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Meatballs with Buttermilk Gravy

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Submitted by sheldge

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
EACH EACH EGGS
beaten
¼ 59
CUP ML MILK
¼ 59
CUP ML BREAD CRUMBS
fine, dry
¾ 177
CUP ML ONIONS
finely chopped
1 ½ 1.5
TEASPOONS TEASPOONS PREPARED MUSTARD *
1 ½ 1.5
POUNDS POUNDS GROUND BEEF *
1 15
TABLESPOON ML VEGETABLE OIL
1 1
MEDIUM MEDIUM ONIONS
sliced
¼ 59
2 473
CUPS ML BUTTERMILK
1 1
X X NOODLES
hot, cooked *

Directions

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

Add meat; mix well. Shape into 30 1½ inch meatballs. In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove meatballs, reserving 2 tablespoons drippings. Add sliced onion; cook until tender. Stir together flour, ¼ teaspoon salt, and buttermilk; add to skillet. Cook and stir until thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings. Spaetzle: 2 cups all-purpose flour 1 Teaspoon salt 2 eggs ¾ cup milk In a mixing bowl combine flour and salt. Mix eggs and milk; stir into flour mixture. Place batter in coarse-sieved deep-fat frying basket or colander with ¼ inch holes. Hold over kettle of boiling salted water. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula. If the dough is too thick to push through, thin it with a little milk. Cook and stir for 5 minutes; drain. Keep warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 154 26% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 136mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 6%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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