Recently, I ran a series of recipes that utilized the slow-cooker, or the "Crock-Pot" as it's more commonly known. It's shown me that this vital appliance is still very much used and appreciated! So today, I have another good slow-cooker recipe to pass along, which uses a favorite with everyone, meatballs! I'd like to share with you a recipe for "Buttermilk Meatballs".
Before I continue, I'd like to clarify that you don't taste the buttermilk in these meatballs! Buttermilk is used to bind the meatball mixture together, so even if you don't like buttermilk, you won't have to be concerned about tasting it in this recipe! To make these, you combine ground beef with onion, salt, pepper, garlic salt, hot pepper sauce, fresh bread crumbs, eggs and enough buttermilk to bind the mixture together.
Then, this mixture is shaped into meatballs. These can be made into miniature meatballs for a party or walnut-size for a family dinner. The meatballs are cooked just enough to brown them. After draining them, they go into the slow-cooker. Here, you add brown gravy. You can use either the type made from a mix or you can make your own. Once this is all in the cooker, you set the cooker on "low" heat and this cooks for 6-8 hours. Serve these with rice or creamed potatoes and dinner's ready!
If you wanted to make this recipe leaner, you can use ground turkey breast meat instead of ground beef. I recommend ground turkey breast because it's lowest in fat. Regular ground turkey often contains ground turkey skin, which adds more fat. If you choose to use ground beef, I would suggest using the leanest ground beef possible. The leanest is more expensive naturally, but you'll have less fat in the skillet when you cook them and less fat to have to get rid of.
In the even you missed the article I did on these slow-cooker recipes, here's the link to get them:
For a good and easy family main dish, this recipe is good and easy, cooks while you're away!
- 1-1/2 lbs. ground beef
- 1 medium onion, chopped
- salt, pepper, and garlic salt to taste
- a dash of hot pepper sauce
- 3 slices fresh bread crumbs, ground in the blender or food processor
- 2 eggs, well-beaten
- buttermilk to bind the mixture
- 2 cups brown gravy, made from a mix or make your own
Mix together all ingredients up to the eggs. Add enough buttermilk to moisten and bind the mixture together. Form into meatballs, either miniature size for a party or walnut-size for a family dinner. Fry meatballs in a skillet only enough to brown the outsides. Drain and place in a slow-cooker. Add the brown gravy, cover and cook on "low" heat for 6-8 hours. Serve over rice or creamed potatoes. Yield: 6 servings.