Recipe: Appetizing Buttermilk Meatballs in Gravy

Buttermilk Meatballs in Gravy. Add to drippings sliced onion; cook till tender. Mix the buttermilk and panko stir it up and allow to soak in. Add the ground beef and spices, then mix well.

Stir together flour, ¼ teaspoon salt, and buttermilk; add to skillet. Cook and stir until thickened and bubbly. Add sliced onion; cook until tender. You can cook Buttermilk Meatballs in Gravy using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Buttermilk Meatballs in Gravy

1. You need of Meatballs.
2. You need 1 cup of seasoned panko breadcrumbs.
3. It's 1/4 cup of peanut oil.
4. You need 1 of extra large egg or 2 small.
5. Prepare 1/2 cup of buttermilk.
6. It's 2 pounds of ground Angus beef.
7. Prepare 1 teaspoon of salt.
8. It's 1/2 teaspoon of granulated garlic powder.
9. It's 1 teaspoon of ground black pepper.
10. You need of Gravy.
11. Prepare 3 tablespoons of all-purpose flour.
12. You need 2 quart of beef stock.
13. It's 1/2 cup of mild hatch peppers.
14. It's 2 cups of thinly sliced leeks.
15. Prepare 1/4 cup of granulated garlic powder had an accident.
16. You need 1 teaspoon of salt.
17. Prepare 1 teaspoon of ground black pepper.
18. You need 2/3 pound of ground Angus beef.
19. Prepare 1 teaspoon of celery salt.

Combine bread pieces and buttermilk in a bowl. I use my Kitchenaide so just put it in the mixing bowl. Then mash, or mix, to a smooth paste. Prepare gravy per directions on package.

Buttermilk Meatballs in Gravy instructions

1. Gather the meatball ingredients. Mix the buttermilk and panko stir it up and allow to soak in. Add the beaten egg..
2. Add the ground beef and spices, then mix well. Form the meatballs heat a deep pan with the oil. Fry the meatballs turn often to form a crust. They will finish cooking in the gravy. Set meatballs aside..
3. Slice the leeks add 1 pound ground beef to the same deep pan you cooked the meatballs in. Add the peppers and leeks.Add the flour when the leeks are soft and beef browned. Add the spices and stir..
4. Add the stock and stir. Add the celery salt and simmer 20 minutes..
5. Give it a good stir. Allow to rest covered 15 minutes, stir and serve. I hope you enjoy!.

Add mushrooms and continue to simmer for three minutes. Whisk in the wine and stock and bring to a boil. Whisk in the buttermilk and bring back to a boil, then remove from heat, season with salt and pepper and serve. I just pour it right over the cooked meatballs. White Bread and Buttermilk - the buttermilk soaks into the bread to add moisture and also act as another binding agent for the meatballs.