Meatballs in Buttermilk Sauce
Elevate your dinner table with these irresistibly tender Meatballs in Buttermilk Sauce, a comforting dish that combines perfectly spiced meatballs with a creamy, tangy sauce. Made with a flavorful blend of ground beef, ground pork, garlic, smoked paprika, and fresh parsley, these meatballs are delicately browned before being simmered in a velvety buttermilk and chicken stock sauce. The secret to the sauce’s smooth texture lies in the golden roux created with butter and flour, while a hint of dried thyme adds an aromatic touch. Ideal for serving over mashed potatoes, rice, or pasta, this hearty recipe promises a soul-warming experience perfect for cozy dinners and impressing guests alike. With its quick prep and rich flavors, Meatballs in Buttermilk Sauce is a must-try recipe for fans of comfort food and classic homemade meals.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 75 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 3 cloves Garlic
- 1 medium Onion
- 15 grams Fresh parsley
- 1.5 teaspoons Salt
- 0.75 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
- 2 tablespoons Olive oil
- 400 ml Buttermilk
- 200 ml Chicken stock
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Dried thyme
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs soak up the milk and become soft.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, minced garlic, finely diced onion, chopped parsley, salt, pepper, and smoked paprika. Mix gently until all the ingredients are evenly combined.
Roll the mixture into small meatballs, about 1.5 inches in diameter, and place them on a plate or tray.
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, to create a roux.
Gradually whisk in the chicken stock and buttermilk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently.
Add the browned meatballs back into the skillet. Sprinkle in the dried thyme, and let the meatballs simmer in the sauce for 15 minutes, or until fully cooked through and the sauce has thickened.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the meatballs hot, spooned over mashed potatoes, rice, or pasta, with a generous drizzle of the buttermilk sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 9.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
