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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.
Portions:
12
meatballs
Preparation Time:
20
minuten
min
Cooking Time:
30
minuten
minuten
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Equipment
large mixing bowl
Shallow baking dish
Frying pan
Measuring cups
spatula
Mixing spoon
Ingrediënten
▢
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
Instructies
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
g
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Recipe Category
Beef
/
Main Dish
Country
American