Best 10 Big Johns Southern Buttermilk Meatballs Recipes

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In the realm of Southern cuisine, Big John's Southern Buttermilk Meatballs stand as culinary gems, tantalizing taste buds with their tender texture, savory flavors, and irresistible aroma. Crafted with a harmonious blend of ground beef, pork, and seasonings, these meatballs are elevated to greatness by a secret ingredient: buttermilk. This magical elixir imparts a delightful tang and moistness, ensuring each bite is a burst of juicy goodness. Accompanying these delectable meatballs are three extraordinary sauces: a classic tomato sauce, a zesty honey garlic sauce, and a creamy white sauce. Whether you prefer the comforting embrace of tomato, the piquant kick of honey garlic, or the velvety richness of white sauce, these meatballs promise a symphony of flavors that will transport you to the heart of Southern hospitality.

Here are our top 10 tried and tested recipes!

SUPER TENDER ITALIAN MEATBALLS



Super Tender Italian Meatballs image

Super Tender Italian Meatballs. Loaded with Parmesan cheese, fresh parsley and garlic. They melt in your mouth and are incredibly tender. Takes less than 30 minutes to make!

Provided by Kelley Simmons

Categories     Main Course

Time 30m

Number Of Ingredients 15

1/2 cup milk
1/2 tablespoon lemon juice
1 1/2 cups bread (cubed (I used a day old baguette))
1 tablespoon extra virgin olive oil
3 tablespoons onion (diced)
2 cloves garlic (minced)
1 pound ground beef
1/2 pound ground pork
1 cup Parmesan cheese (grated)
2 eggs
1 tablespoon parsley (chopped)
1/4 teaspoon red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon salt
Slow Cooker Tomato Sauce

Steps:

  • Preheat oven to 350 degrees.
  • Combine milk and lemon juice in a small bowl. Let stand for 5 minutes. You will see curds at the top.
  • Add bread to a small bowl and pour the buttermilk over the bread. Allow the bread to soak up all the milk and mix a little with your hands. Add the bread mixture to a large bowl.
  • Meanwhile add olive oil to a small skillet. Add in onion and sauté until tender about 2-3 minutes.
  • Add in garlic and sauté for one minute.
  • Add onion and garlic to the bowl with the bread along with the beef, pork, cheese, eggs, parsley, red pepper flakes, salt and pepper.
  • Combine the mixture using your hands just until combined. Try not to over work the meatballs. The mixture will be wet. Let stand for a couple of minutes before rolling.
  • Roll out 16 meatballs. I make them the size of golf balls.
  • Drizzle a skillet with olive oil. Over high heat sear the meatballs on all sides to brown. About 1-2 minutes on each side. (If meatball sticks to the pan give it more time before flipping). Also be careful when flipping meatballs they are pretty fragile.
  • Place meatballs on a baking sheet and cook for 10 minutes. They will be slightly undercooked on the inside but they will continue to cook as they come out of the oven. If this is an issue leave in the oven for longer (5 minutes) or simmer in tomato sauce for a few minutes.
  • Serve the meatballs immediately with your favorite tomato sauce and pasta.

Nutrition Facts : Calories 163 kcal, Carbohydrate 2 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 171 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JUMBO CHEESY ITALIAN MEATBALLS



Jumbo Cheesy Italian Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping

Steps:

  • Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
  • Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
  • Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
  • You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

CHEF JOHN'S ITALIAN MEATBALLS



Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

MEATBALLS IN BUTTERMILK SAUCE



Meatballs in Buttermilk Sauce image

Clipped from a January 1998 issue of the Houston Chronicle, these baked meatballs are easy to make and kid-friendly. Serve with mashed potatoes, rice or noodles topped with the yummy gravy!

Provided by loof751

Categories     Meat

Time 1h10m

Yield 12 meatballs, 4 serving(s)

Number Of Ingredients 10

1/4 green bell pepper
1 stalk celery
1 1/2 lbs ground beef
1 cup cooked rice (leftover is fine)
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 (10 ounce) can cream of mushroom soup
1 1/4 cups buttermilk
1 (2 ounce) jar mushrooms

Steps:

  • Preheat the oven to 350 degrees. Finely chop the bell pepper and celery.
  • Combine the ground beef, bell pepper, celery, rice, salt, pepper and egg in a large bowl; mix with your hands until well mixed. Divide into 12 equal portions and roll each into a ball. Place the meatballs in a greased 2-qt casserole dish.
  • Combine the mushroom soup, buttermilk, and the liquid from the jar of mushrooms. Beat until smooth.
  • Sprinkle mushrooms over meatballs. Pour the sauce over all. Bake at 350 degrees for 1 hour.

BUTTERMILK MEATBALLS



Buttermilk Meatballs image

Not sure exactly where I found this but I do know it was a personal blog online. I modified the original recipe just a little and think these are the BEST! They let just enough of the buttermilk flavor through and are super moist without falling apart. I use these for tomato sauce, sweet and sour, and Swedish meatballs.

Provided by Grunig

Categories     Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 slices crustless white bread, torn into small pieces
1/2 cup buttermilk
1 lb ground beef (I use 80/20 hamburger)
1/4 cup parmesan cheese
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1 egg
1 teaspoon minced garlic
3/4 teaspoon salt

Steps:

  • Combine bread pieces and buttermilk in a bowl. I use my Kitchenaide so just put it in the mixing bowl.
  • Let the bread and buttermilk sit for 10 minutes.
  • Then mash, or mix, to a smooth paste.
  • Add other ingredients and blend well, but be careful NOT to overwork the mixture.
  • I then place the mixture in the freezer for about 15 minutes. This just firms the mixture and makes it easier to handle.
  • Next I form 1 inch balls and deep fry them at 310 degrees for 3-5 minutes. Not sure how they would be baked but please let me know if anyone tries that.
  • Last I usually put them in the crock pot with my sauce for about an hour to insure the middle is done well and to let the flavors blend.
  • So far this recipe has never failed me.

Nutrition Facts : Calories 336.4, Fat 20.7, SaturatedFat 8.4, Cholesterol 136.7, Sodium 742.4, Carbohydrate 8.5, Fiber 0.4, Sugar 2.2, Protein 27.1

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

Recipe by: Chef John "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."

Provided by MelRose

Categories     High In...

Time 35m

Yield 6 biscuits, 6 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk, for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6

BIG JOHN'S FRIED HAM AND CHEESE SUB



Big John's Fried Ham and Cheese Sub image

"Big John's Steak and Onion" is a local favorite fast food franchise here in Flint, Michigan. The food is made to order on big grills right in front of you, so there was no real mystery for me to figure out how to duplicate this at home. I just wanted to share this wonderful sandwich with all of those outside of Flint who may never get a chance to enjoy these tasty, addictive sandwiches.

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

1 good quality seeded sub buns or 1 hoagie bun
4 slices deli ham
2 slices of deli provolone cheese
1/2 cup shredded lettuce
3 slices tomatoes
2 tablespoons chopped vidalia onions (small chop, not fine)
3 tablespoons mayonnaise
3 tablespoons zesty fat-free Italian salad dressing

Steps:

  • Slice sub bun 2/3 way through lengthwise and spread open.
  • Spread bun with mayo.
  • Heat un-oiled skillet or grill to medium heat.
  • Arrange two ham slices on grill overlapping slightly to match the length of bun. Layer The remaining 2 slices on top of the first 2. If ham starts to stick to pan, squirt on a little water around the edges. When lightly browned on bottom, turn over and top with cheese. When second side is light brown, and cheese is melted, place ham onto bun cheese side up. Top with lettuce, tomato slices, onion, and Italian dressing. Enjoy!

Nutrition Facts : Calories 712.6, Fat 41.7, SaturatedFat 15.6, Cholesterol 114.8, Sodium 2953.4, Carbohydrate 45.8, Fiber 3.8, Sugar 12.1, Protein 38.8

CHICKEN MEATBALLS



Chicken Meatballs image

Quick & Easy!! Baked ground chicken meatballs with jack cheese in them - These are REALLY good!!! The original recipe said to serve with spaghetti sauce and angel hair pasta but quite honestly, I think they are too good alone to cover with sauce! Tonight we will have them with stuffed zucchini and salad - Yum Yum !!!

Provided by Pvt Amys Mom

Categories     Meatballs

Time 33m

Yield 12 large meatballs, 4 serving(s)

Number Of Ingredients 10

1 lb ground chicken
1/2 cup parmesan cheese
1/4 cup monterey jack cheese (in small cubes)
1 teaspoon paprika
1 egg
2 tablespoons parsley (chopped)
2 tablespoons breadcrumbs
2 garlic cloves (minced)
1/2 cup onion (chopped)
salt & pepper

Steps:

  • Saute garlic and onion.
  • Mix with all other ingredients.
  • Form into balls and place on cookie sheet.
  • Bake 400 degrees for 16-18 minutes
  • (We use an ice cream scoop and get about 12 meatballs, you can roll them and get 24 or so). Servings are figured on making 12 meatballs, 3 per person.

Nutrition Facts : Calories 273.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 143.2, Sodium 388.6, Carbohydrate 8.6, Fiber 0.9, Sugar 1.6, Protein 33.8

BIG JOHN'S STAMPEDE CHICKEN



Big John's Stampede Chicken image

Make and share this Big John's Stampede Chicken recipe from Food.com.

Provided by Big John

Categories     Chicken

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

6 whole chicken breasts, boneless
1 whole onion, chopped
1 teaspoon thyme
1 teaspoon parsley
2 whole green bell peppers, seeded and chopped
1 whole red bell pepper, seeded and chopped
2 whole tomatoes, chopped
1/2 teaspoon rosemary
1 clove garlic, crushed
salt and black pepper
1/4 cup soy sauce
1/4 cup lime juice
1/4 cup oil
2 tablespoons sugar

Steps:

  • Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
  • Let stand at least 2 hours, turning to coat.
  • Heat oil in a heavy skillet.
  • Add sugar and let it brown and bubble.
  • Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
  • Add marinade and cook on low heat, covered, until tender: about 45 minutes.

BIG JOHN'S SOUTHERN BUTTERMILK MEATBALLS



Big John's Southern Buttermilk Meatballs image

Make and share this Big John's Southern Buttermilk Meatballs recipe from Food.com.

Provided by Big John

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
3/4 cup milk
3/4 cup breadcrumbs (Fine)
1/4 cup onion, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup butter
2 tablespoons flour
2 teaspoons sugar
2 cups buttermilk
2 tablespoons prepared mustard

Steps:

  • 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.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overmix the meatball mixture, as this can make the meatballs tough.
  • Brown the meatballs in a pan before simmering them in the sauce, as this will help to keep them moist.
  • Use a good quality buttermilk, as this will help to give the meatballs a tender and flavorful interior.
  • Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through.
  • Serve the meatballs hot with your favorite sides, such as mashed potatoes, rice, or pasta.

Conclusion:

Big John's Southern Buttermilk Meatballs are a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are moist and flavorful, and the sauce is rich and savory. This recipe is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give Big John's Southern Buttermilk Meatballs a try.

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