Meatballs With Buttermilk Gravy
- 1 egg, beaten
- 1/4 cup milk
- 1/4 cup fine dry breadcrumb
- 3/4 cup onion, finely chopped
- 1 1/2 teaspoons prepared mustard
- 1 1/4 teaspoons salt
- 1 dash pepper
- 1 1/2 lbs ground beef
- 1 tablespoon cooking oil
- 1 medium onion, sliced
- 1/4 cup all-purpose flour
- 2 cups buttermilk
- Combine egg and milk; stir in bread crumbs, chopped onion, mustard, salt, and pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs (I make my meatballs smaller).
- In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove Meatballs,reserving 2 tbls dripping.
- Add to drippings sliced onion; cook till tender. Stir together flour, 1/4 tsp salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly.
- Reduce heat. Return meatballs to skillet. Cook 2 minutes.
- Serve over hot cooked noodles or spaetzle.
egg, milk, breadcrumb, onion, mustard, salt, pepper, ground beef, cooking oil, onion, flour, buttermilk
Taken from www.food.com/recipe/meatballs-with-buttermilk-gravy-170813 (may not work)