A delightful twist on classic Southern meatballs, featuring a creamy buttermilk sauce.
Combine the ground beef, milk, bread crumbs, diced onion, 1 teaspoon of salt, and black pepper in a mixing bowl.
Ensure the mixture is well combined but not overmixed to keep the meatballs tender.
Shape the mixture into 16 evenly sized meatballs.
Use slightly wet hands to prevent the mixture from sticking.
Heat 2 tablespoons of butter in a skillet over medium heat and brown the meatballs on all sides.
Turn the meatballs gently to avoid breaking them.
Remove the meatballs from the skillet and set aside.
Place the meatballs on a plate lined with paper towels to absorb excess oil.
Add the remaining butter to the skillet, then stir in the flour and sugar to create a roux.
Cook the roux until it turns a light golden color for a richer flavor.
Gradually whisk in the buttermilk and mustard, cooking until the sauce thickens.
Stir constantly to prevent lumps from forming.
Reduce the heat, return the meatballs to the skillet, and coat them with the sauce.
Ensure each meatball is evenly coated with the sauce.
Cover the skillet and simmer for 25 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Serve the meatballs hot, garnished with fresh parsley if desired.
Pair with your favorite side dish for a complete meal.
