Easiest Way to Prepare Tasty Buttermilk Meatballs in Gravy

Buttermilk Meatballs in Gravy. Browse Our Official Site For Tasty Meatballs Recipes! Add to drippings sliced onion; cook till tender. Cook and stir till thickened and bubbly.

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Ingredients of Buttermilk Meatballs in Gravy

1. It’s of Meatballs.
2. It’s 1 cup of seasoned panko breadcrumbs.
3. You need 1/4 cup of peanut oil.
4. It’s 1 of extra large egg or 2 small.
5. You need 1/2 cup of buttermilk.
6. It’s 2 pounds of ground Angus beef.
7. You need 1 teaspoon of salt.
8. Prepare 1/2 teaspoon of granulated garlic powder.
9. Prepare 1 teaspoon of ground black pepper.
10. It’s 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. It’s 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. It’s 2/3 pound of ground Angus beef.
19. It’s 1 teaspoon of celery salt.

I got quite a bit out but it turned out good a bit garlicky, but good! Add sliced onion; cook until tender. Cook and stir until thickened and bubbly. Prepare gravy per directions on package.

Buttermilk Meatballs in Gravy step by step

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. Beef Broth – used to prevent the meatballs from sticking to the bottom of the baking dish as they cook. White Bread and Buttermilk – the buttermilk soaks into the bread to add moisture and also act as another binding agent for the meatballs. Unsalted Butter – used to sauté the garlic and onion. Not sure exactly where I found this but I do know it was a personal blog online.