Meatballs in Buttermilk Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Preheat the oven to 350 degrees. Finely chop the bell pepper and celery.
2. 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.
3. Combine the mushroom soup, buttermilk, and the liquid from the jar of mushrooms. Beat until smooth.
4. Sprinkle mushrooms over meatballs. Pour the sauce over all. Bake at 350 degrees for 1 hour.
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