A delightful twist on classic meatballs, these savory bites are infused with buttermilk and Parmesan for a rich and tender texture.
Soak the bread slices in the buttermilk in a mixing bowl until fully absorbed.
Ensure the bread is fully saturated with buttermilk for a smooth mixture.
Mash the soaked bread into a smooth paste using a fork.
Mash thoroughly to avoid lumps in the mixture.
Combine the mashed bread with ground beef, Parmesan cheese, parsley, egg, garlic, and salt in the bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Chill the mixture in the refrigerator for 15 minutes to firm up.
Chilling makes the mixture easier to shape into balls.
Shape the mixture into 1-inch balls.
Use slightly wet hands to prevent sticking while shaping.
Heat oil in a frying pan and cook the meatballs over medium heat until browned on all sides, about 3-5 minutes per side.
Ensure the oil is hot before adding the meatballs to achieve a nice sear.
Serve the meatballs with your favorite sauce or as a standalone dish.
Garnish with extra parsley for a fresh touch.
