Creamy Thyme Meatballs with Buttermilk Sauce
These thyme meatballs offer a unique twist on traditional beef meatballs, with a hint of thyme and a creamy buttermilk sauce. The addition of rice and cornflake crumbs adds texture, making them perfect for a comforting main dish.
Equipment
- Shallow baking dish
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 3 slices of white bread
- ½ cup of milk
- 1 pound of ground beef
- 2 cups of cooked rice
- 1 teaspoon of salt
- ¼ teaspoon of ground thyme
- ¼ teaspoon of garlic salt
- Cornflake crumbs
- Vegetable oil
- 1 can of cream of mushroom soup 10 ¾ ounces
- 1 ¼ cups of buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- Soak the white bread in milk until it becomes soft, then squeeze out any excess moisture.
- In a large mixing bowl, combine the ground beef, cooked rice, salt, ground thyme, and garlic salt.
- Gradually add the soaked bread to the mixture, mixing gently to combine.
- Be careful not to overmix.
- Shape the mixture into 1 ½-inch meatballs.
- Coat each meatball with cornflake crumbs, ensuring an even coating.
- Heat vegetable oil in a frying pan over medium heat and brown the meatballs on all sides.
- Place the browned meatballs in a shallow baking dish.
- In a separate bowl, mix the cream of mushroom soup with the buttermilk, then pour the mixture over the meatballs in the baking dish.
- Bake the meatballs uncovered for 30 minutes.
- Allow the meatballs to cool slightly before serving.
Notes / Tips / Wine Advice:
Pair with a light Pinot Grigio or Chardonnay to complement the creamy sauce and thyme flavor.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 20 g | Protein: 18 g | Fat: 25 g | Fiber: 2 g | Sugar: 5 g | Salt: 800 mg
