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Mountain Meatballs Recipe

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These Mountain Meatballs are packed with flavor, featuring a cheesy surprise inside each meatball, served in a tangy, smoky chili sauce. Perfect for a hearty meal that will satisfy the whole family!

Ingredients

Scale

  1. For the Meatballs:

    • 2 tablespoons olive oil
    • 2 red onions, finely diced
    • 3 lbs lean ground beef
    • 2 teaspoons Dijon mustard
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1 cup breadcrumbs
    • 2 large eggs
    • 1 cup cheddar cheese, grated
    • Kosher salt and freshly ground black pepper, to taste

    For the Sauce:

    1. 2 tablespoons olive oil
    2. 1 large red onion, finely diced
    3. 2 red bell peppers, roughly chopped
    4. 5 cloves garlic, sliced
    5. 1 fresh red chili, deseeded and finely chopped
    6. 1/2 teaspoon smoked paprika
    7. 1/3 cup Worcestershire sauce
    8. 1/3 cup tomato ketchup
    9. 1/3 cup apple cider vinegar
    10. 1/3 cup dark brown sugar
    11. 2 tablespoons Dijon mustard
    12. 2 cups hot coffee
    13. 1 (14 oz) can diced tomatoes
    14. 1/4 cup fresh parsley, chopped (optional)

Instructions

  • Preheat the oven to 450°F (230°C) and grease a 9×13-inch baking dish with nonstick spray or olive oil. Set aside.

  • Make the Meatballs:

    • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and cook until softened, about 10 minutes. Remove from heat and let onions cool completely.
    • In a large bowl, combine the ground beef, Dijon mustard, dried oregano, cumin, breadcrumbs, eggs, and cooled onions. Season with salt and pepper. Mix until well combined.
    • Shape the meat mixture into 8 balls. Press your thumb into the center to make a pocket, then stuff with a generous amount of grated cheese. Pinch the meat back together to close the pocket and form a ball. Place in the prepared baking dish.
    • Bake for 25-30 minutes until sizzling and golden.

  • Make the Sauce:

    • Wipe out the pan used to cook the onions, then heat 2 tablespoons of olive oil over medium heat. Add the onions, bell peppers, garlic, fresh chilies, and smoked paprika. Cook for about 15 minutes, stirring often.
    • Stir in Worcestershire sauce, ketchup, apple cider vinegar, brown sugar, Dijon mustard, coffee, and diced tomatoes. Bring to a boil.
    • Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Season with salt and pepper to taste.

  • Once the meatballs are done, remove them from the oven and drain off excess fat. Pour the chili sauce over and around the meatballs. Return to the oven for an additional 10 minutes.

  • Garnish with fresh parsley, if desired. Serve and enjoy!

Notes

  • You can use ground turkey or pork as a substitute for ground beef if preferred.
  • The sauce can be made in advance and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://grandmarecipesflash.com/mountain-meatballs-recipe/