These Mountain Meatballs are the very definition of comfort food with a rustic twist! Imagine perfectly tender meatballs made from a mix of beef and pork, melded with warm spices and simmered in a finger-licking barbecue sauce. Each bite is juicy, satisfying, and packed with flavor, making this dish not just a crowd-pleaser but a new weeknight staple. Whether you’re dreaming of a cozy family meal or something special for a gathering, Mountain Meatballs bring everyone running to the table!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Mountain Meatballs comes from a set of simple, everyday ingredients—each one doing some heavy lifting for flavor, texture, and that beautiful saucy finish. With a combination like this, you’ll see why homemade always tops takeout.
- Ground beef: The base of our meatballs, bringing classic beefy goodness and juicy texture.
- Ground pork: Adds a bit of sweetness and fattiness, keeping the meatballs extra tender and flavorful.
- Breadcrumbs: Acts like little sponges, soaking up moisture and holding everything together for a soft bite.
- Parmesan cheese: Lends a nutty depth of flavor and a hint of saltiness that makes each meatball pop.
- Whole milk: Helps moisten the meat mixture so your meatballs turn out juicy, never dry.
- Large eggs: Essential for binding the mixture and ensuring the meatballs maintain their shape.
- Small onion, finely chopped: Adds gentle sweetness and a bit of background crunch to every bite.
- Garlic, minced: Brings mouthwatering aroma and a subtle kick that wakes up the other flavors.
- Worcestershire sauce: A dash of umami magic for richness and depth you’ll taste in every mouthful.
- Dried oregano: Infuses the meatballs with a little herbal lift and warmth.
- Salt: The ever-crucial seasoning that brings all the ingredients together.
- Black pepper: A gentle spice that rounds out the other bold flavors.
- Olive oil: For browning the meatballs to savory, golden perfection.
- Beef broth: Becomes part of the sauce, making everything savory, rich, and just a little luxurious.
- Barbecue sauce: The star of the sauce, adding smoky sweetness and sticky goodness.
- Dijon mustard: Cuts through the richness with tang and complexity.
- Brown sugar: Sweetens the sauce and helps with that irresistible glossy finish.
How to Make Mountain Meatballs
Step 1: Mix Up the Meatball Magic
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, eggs, onion, garlic, Worcestershire sauce, oregano, salt, and black pepper. You want to be gentle here—just mix until everything is combined. Overmixing creates tough meatballs, so stop as soon as everything looks blended and cohesive.
Step 2: Shape the Mountain Meatballs
Scoop up the mixture and roll it into meatballs about 1 1/2 inches in diameter—that’s roughly golf ball-sized. Try to keep them the same size so they cook evenly. Line them up on a plate or tray, and admire your handiwork!
Step 3: Sear for Flavor
Heat the olive oil in a large skillet over medium-high heat. When it’s shimmering hot, add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides; turn gently for about 5–6 minutes total. This step locks in juiciness and adds a delectable crust to every Mountain Meatball. Transfer browned meatballs to a plate as you finish each batch.
Step 4: Whip Up the Sauce
In the same skillet (don’t clean it—those browned bits mean flavor!), pour in the beef broth, barbecue sauce, Dijon mustard, and brown sugar. Whisk everything together, scraping up any tasty bits stuck to the bottom. Bring the sauce to a gentle simmer to let all those flavors meld.
Step 5: Simmer to Perfection
Return the browned Mountain Meatballs to the skillet, nestling them into the simmering sauce. Lower the heat to medium-low, cover, and let them simmer for 20–25 minutes. This lets the meatballs cook through and allows the sauce to thicken up, clinging to each one with a gorgeous, glossy coat.
How to Serve Mountain Meatballs
Garnishes
For a finishing touch, sprinkle Mountain Meatballs with fresh parsley or even a pinch of extra Parmesan cheese. Both add bright flavor and visual flair—think of it as the exclamation mark on your masterpiece! A little chopped green onion can also be fun for color and zip.
Side Dishes
These hearty meatballs love good company. They’re fantastic over a bed of creamy mashed potatoes, fluffy rice, or buttery egg noodles—which soak up that luscious barbecue sauce. Roasted veggies or a crisp green salad make a fresh, vibrant contrast to every rich bite.
Creative Ways to Present
Get playful! Tuck Mountain Meatballs into crusty rolls for epic meatball subs, skewer them and serve with toothpicks for party appetizers, or nestle them on slider buns for a kid-friendly twist. That sauce makes everything taste like a celebration.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mountain Meatballs cool completely before transferring them (with plenty of sauce) to an airtight container. They’ll stay delicious for up to 4 days in the fridge—just right for meal prep or next-day sandwiches!
Freezing
Want to stockpile? Let the meatballs and sauce cool fully, then freeze in freezer-safe containers or zip-top bags. They’ll keep beautifully for up to three months. Just remember to label and date—and you can defrost a comforting meal whenever you need it.
Reheating
To reheat, gently warm leftovers in a covered skillet over low heat, adding a splash of water or beef broth to re-loosen the sauce if you need to. You can also microwave individual servings—just cover to retain moisture and heat in short bursts, stirring occasionally.
FAQs
Can I make Mountain Meatballs ahead of time?
Absolutely! You can shape the meatballs and refrigerate them (covered) a day ahead. When ready to cook, just follow the browning and simmering steps. This makes dinner a breeze on busy nights.
Can I use only ground beef if I don’t have pork?
Yes, you can use all ground beef if you prefer, though the pork adds a lovely richness and tenderness. If going all beef, consider adding a little extra milk for moisture.
Do Mountain Meatballs work in a slow cooker?
They sure do! Brown the meatballs first for flavor and then transfer them to your slow cooker with the sauce. Cook on low for 3–4 hours, until they’re fully cooked and saucy.
What barbecue sauce is best?
Any style you love will work—smoky, sweet, or spicy! A traditional smoky-sweet barbecue sauce is classic, but feel free to experiment with something tangy or spicy for a personal touch.
How can I make this dish gluten-free?
Just swap the regular breadcrumbs for your favorite gluten-free variety, and double-check the barbecue sauce and Worcestershire sauce are gluten-free too. Everything else is already gluten-free!
Final Thoughts
There’s something special about bringing Mountain Meatballs to the table—folks can’t help but smile when they see (and smell!) them. Give this recipe a spin and watch how quickly it becomes a new favorite in your kitchen. Enjoy every bite!
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Mountain Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These savory Mountain Meatballs are a hearty and flavorful dish perfect for a comforting dinner. Made with a blend of ground beef and pork, these meatballs are cooked in a rich barbecue sauce for a delicious meal that pairs well with mashed potatoes or pasta.
Ingredients
Meatballs:
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup whole milk
- 2 large eggs
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, milk, eggs, onion, garlic, Worcestershire sauce, oregano, salt, and pepper. Mix until just combined—do not overmix. Shape into meatballs.
- Brown Meatballs: Heat olive oil in a skillet, brown meatballs in batches for 5-6 minutes. Set aside.
- Prepare Sauce: In the skillet, whisk together beef broth, barbecue sauce, Dijon mustard, and brown sugar. Simmer.
- Combine and Simmer: Return meatballs to the skillet, cover, and simmer for 20–25 minutes until cooked through.
- Serve: Spoon extra sauce over the meatballs and serve hot.
Notes
- These meatballs are delicious served over mashed potatoes, rice, or noodles.
- Feel free to use all ground beef if preferred, but the pork adds great flavor.
- You can freeze extras for a quick meal option.
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 490
- Sugar: 9g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 125mg
