Big John’s Southern Buttermilk Meatballs are a treasured recipe that brings folks around the table with their tender, savory goodness. My dear friend Big John shared this recipe with me years ago, and it’s become one of my most-requested dishes at family gatherings.
What makes these meatballs so special is the buttermilk that keeps them incredibly moist and tender, combined with bread crumbs and sautéed onions that add wonderful flavor and texture. The simple seasoning of salt and pepper lets the quality of the beef shine through, creating a dish that’s elegant in its simplicity.
I love serving these meatballs at potlucks and church suppers, watching people’s faces light up as they take that first bite. They’re perfect for feeding a crowd, and there’s something so satisfying about sharing food that comes straight from the heart.
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Big John’s Southern Buttermilk Meatballs
Ingredients
- 1 pound Beef
- 0.75 cup Milk
- 0.75 cup Delallo
- 0.25 cup Onions
- 1.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Butter
- 2 tablespoon All-Purpose Flour
- 2 teaspoon Sugar
- 2 cup Buttermilk
- 2 tablespoon Mustard
Instructions
- Combine the beef, milk, bread crumbs, onion, 1 teaspoons of salt, and the pepper.
- Mix thoroughly then shape into 16 balls.
- Melt 2 tablespoons of the butter in a skillet then brown the meat balls well on all sides.
- Remove the meat balls from the pan and add the remaining butter.
- Blend in the flour, sugar, and the other 1/2 teaspoons of salt.
- Add the buttermilk and mustard and cook, stirring constantly until thickened.
- Reduce the heat and return the meat balls to the sauce.
- Cover and simmer for 25 minutes.
