Meatballs with Buttermilk Gravy
Sink your teeth into these irresistibly tender Meatballs with Buttermilk Gravy—a comforting classic with a tangy twist! Featuring a blend of ground beef and pork, these perfectly seasoned meatballs are enriched with breadcrumbs, milk, and aromatics like garlic and onion for maximum juiciness. The real magic lies in the velvety buttermilk gravy, made from a rich buttery roux, savory broth, and the unique tang of buttermilk to elevate every bite. Simmered together for ultimate flavor infusion, this dish is ideal served over creamy mashed potatoes, fluffy rice, or buttery noodles. Ready in under an hour, it’s a delectable weeknight dinner or a crowd-pleasing centerpiece for weekend gatherings.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 2 tbsp Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 cup Yellow onion, finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2 cups Chicken or beef broth
- 0.75 cup Buttermilk
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, chopped onion, salt, and pepper. Mix gently with your hands until just combined—do not overmix.
Form the mixture into 1-to-1.5-inch meatballs. You should get about 16-20 meatballs, depending on size.
Heat vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer without overcrowding the pan. Cook in batches if necessary.
Brown the meatballs on all sides, about 6-8 minutes total. The meatballs do not need to be fully cooked through at this point. Remove them and set aside on a plate.
In the same skillet, add butter and let it melt over medium heat. Whisk in the flour and cook, stirring constantly, for about 1-2 minutes, until the mixture turns a light golden color.
Gradually whisk in the chicken or beef broth, making sure to remove any lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
Reduce the heat to low and slowly stir in the buttermilk. Taste the gravy and adjust seasoning with additional salt and pepper, if needed.
Return the meatballs to the skillet with the gravy. Cover and simmer for 10-12 minutes, or until the meatballs are fully cooked and the flavors meld together.
Garnish with chopped parsley, if desired, and serve warm over mashed potatoes, rice, or noodles.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5695 mg | 248% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 18.7 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 483 mg | 37% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1779 mg | 38% | |
*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.
