Mountain Meatballs Recipe
If you crave hearty, satisfying comfort food that instantly transports you to a cozy cabin dinner after a long day outdoors, Mountain Meatballs are about to become your new go-to recipe. These savory meatballs blend juicy beef and pork with a tapestry of aromatic herbs and a crave-worthy, velvety sauce perfect for ladling over your favorite sides. One bite, and you’ll understand why Mountain Meatballs are legendary for both their big flavor and their sheer versatility at the family table.
Ingredients You’ll Need
The beauty of Mountain Meatballs lies in their simplicity. Each ingredient has a purpose, whether it’s adding succulence, building the flavor foundation, or creating that irresistible golden crust. Here’s what you’ll need to bring this mountain classic to life—plus a tip for each!
- Ground Beef (500g / 1 lb): The star that gives these meatballs their robust, meaty base and hearty bite.
- Ground Pork (250g / 1/2 lb): Adds essential juiciness and richness to the blend—don’t skip it!
- Small Onion, finely chopped: Integrates moisture and gentle sweetness throughout each bite.
- Garlic Cloves, minced (2): For a flavor punch and to round out the savory notes.
- Fresh Breadcrumbs (1/2 cup): Soaked in milk, these keep the meatballs tender, never dry.
- Whole Milk (1/4 cup): Vital for soaking breadcrumbs and delivering a soft, light texture.
- Large Egg (1): Acts as the binding agent that holds everything together beautifully.
- Worcestershire Sauce (1 tsp): Adds a deep, tangy complexity that’s unmistakable.
- Dried Thyme (1 tsp): A woodsy herb lifting the flavors with subtle earthiness.
- Smoked Paprika (1/2 tsp): Brings a hint of warmth and a smoky aroma you’ll love.
- Salt and Black Pepper: Essential to season every layer—taste as you go!
- Olive Oil (2 tbsp): For browning, creating a golden, flavorful crust.
- Butter (1 tbsp): Forms the foundation of a silky, rich sauce.
- All-Purpose Flour (1 tbsp): Combined with butter, this thickens your sauce perfectly.
- Beef Broth (1 1/2 cups): Delivers a savory, meaty backbone to the comforting sauce.
- Tomato Paste (1 tbsp): Infuses the sauce with tangy, concentrated flavor and a touch of color.
- Dried Rosemary (1/2 tsp): Offers a fragrant, piney lift that’s ideal with savory meats.
- Black Pepper (1/4 tsp) & Salt (to taste): A finishing touch of seasoning, balancing everything out.
How to Make Mountain Meatballs
Step 1: Soak the Breadcrumbs
Start by placing the breadcrumbs in a small bowl. Pour the milk over them and let the breadcrumbs soak for a few minutes until they’ve softened and absorbed all that creamy goodness. This simple step guarantees the Mountain Meatballs have an ultra-tender, ultra-moist bite that sets them apart from all the rest.
Step 2: Mix the Meatball Ingredients
Grab a large mixing bowl and add the ground beef, ground pork, finely chopped onion, minced garlic, soaked breadcrumbs (milk and all), the egg, Worcestershire sauce, thyme, smoked paprika, a good pinch of salt, and a few cracks of black pepper. Now, gently mix everything by hand or with a spoon until all the ingredients are just combined—mixing as little as possible here ensures your Mountain Meatballs stay juicy and tender.
Step 3: Shape the Meatballs
Divide the mixture into 12 to 16 evenly sized balls, depending on how substantial you like your meatballs. A gentle touch is key! Roll them until they’re just firm and smooth, and line them up on a plate. Getting the size uniform ensures each Mountain Meatball cooks evenly and is ready at the same time.
Step 4: Brown the Meatballs
Heat olive oil in a large, heavy skillet over medium-high heat. Working in batches, brown the meatballs on all sides for about 2 to 3 minutes per side. This step adds tons of flavor thanks to the beautiful, caramelized crust you’ll create. Once browned, transfer the meatballs to a plate while you prepare their savory sauce.
Step 5: Make the Savory Sauce
Reduce the skillet’s heat to medium, and melt the butter right where all those flavorful browned bits are waiting. Stir in the all-purpose flour to form a quick roux, cooking for about a minute. Gradually whisk in the beef broth, then add the tomato paste, rosemary, extra pepper, and a pinch of salt. Simmer the sauce for around 5 minutes until it’s slightly thickened—a velvety cradle for our Mountain Meatballs.
Step 6: Simmer Everything Together
Nestle the browned meatballs back into the skillet, turning them to coat in the luscious sauce. Cover and let simmer gently for 15 to 20 minutes, until the meatballs are thoroughly cooked and beautifully tender. As they bathe in that sauce, every bite soaks up those mouthwatering flavors. Don’t forget to taste and adjust the seasoning if needed before serving!
How to Serve Mountain Meatballs
Garnishes
Top your Mountain Meatballs with a scattering of fresh chopped parsley for color, or a gentle grating of Parmesan cheese for extra richness. If you love a little kick, a sprinkle of red pepper flakes adds just the right amount of heat. No matter your garnish, these finishing touches make the dish shine on the table.
Side Dishes
These hearty meatballs are incredible with creamy mashed potatoes to soak up all that sauce, fluffy steamed rice for a lighter pairing, or thick slices of crusty bread that you can use to mop up every last drop. In a rush? Toss the Mountain Meatballs over buttered egg noodles or even a bed of wilted greens for a comforting (and slightly rustic) twist.
Creative Ways to Present
For entertaining or family feasts, serve Mountain Meatballs in a big skillet right at the center of the table, inviting everyone to dig in. You can also tuck a few meatballs and sauce into a toasted hoagie roll for an unforgettable sandwich, or skewer mini-meatballs with toothpicks for a party appetizer experience. However you choose to serve them, creativity is always welcome!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Mountain Meatballs (with their sauce) into an airtight container and store them in the fridge for up to 3 days. The flavors actually deepen overnight, making the leftovers just as delicious as the first night—sometimes even better!
Freezing
Mountain Meatballs freeze remarkably well, either raw or after they’ve been cooked and cooled. Freeze the meatballs spaced apart on a baking sheet first, then transfer to freezer bags or containers. They’ll keep for up to 3 months—making weeknight dinners a breeze.
Reheating
To reheat, gently warm Mountain Meatballs in a saucepan over low heat, adding a splash of broth or water to loosen the sauce if necessary. In a pinch, the microwave works, but the stove top keeps the meatballs moist and the sauce silky.
FAQs
Why are they called Mountain Meatballs?
The name “Mountain Meatballs” comes from their bold, rustic flavors and hearty, satisfying texture—a nod to the kind of comforting food you’d want after exploring mountain trails or spending time in the great outdoors.
Can I use ground turkey or chicken instead?
Absolutely! You can substitute ground turkey or chicken for the beef or pork, though keep in mind that the texture will be a bit lighter. If you do, add an extra splash of milk or a bit more breadcrumbs to keep things tender and juicy.
What’s the secret to juicy meatballs?
The trick is soaking your breadcrumbs in milk before mixing and not overworking the meat mixture. This combo helps the Mountain Meatballs stay extra tender, and that light touch while mixing is key—you don’t want to end up with dense meatballs.
Can I make them gluten-free?
Yes! Swap in your favorite gluten-free breadcrumbs and use a 1:1 gluten-free flour for the sauce. The rest of the ingredients are naturally gluten-free, so no one misses out on the Mountain Meatballs experience.
Should I brown the meatballs or bake them?
Browning in a skillet adds a deep, caramelized flavor, but baking at 400°F (200°C) is a great hands-off alternative—especially if you’re making a large batch. Either way, the result is juicy, flavorful Mountain Meatballs with minimal fuss.
Final Thoughts
There’s a special kind of joy that comes from sharing a platter of Mountain Meatballs—every bite is comforting, flavorful, and guaranteed to win over the whole table. If you haven’t tried them yet, this is your sign! Give them a go, and don’t be surprised when they become a regular request from family and friends.
Print
Mountain Meatballs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These hearty Mountain Meatballs are a comforting blend of ground beef and pork, seasoned with herbs and spices, then simmered in a savory sauce until tender. Perfect for a cozy dinner with mashed potatoes or crusty bread!
Ingredients
For the meatballs:
- 500g (1 lb) ground beef
- 250g (1/2 lb) ground pork
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1/2 cup fresh breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil (for browning)
For the sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Soak the breadcrumbs: In a small bowl, soak the breadcrumbs in milk until softened.
- Mix the meatball ingredients: Combine beef, pork, soaked breadcrumbs, onion, garlic, egg, Worcestershire sauce, thyme, paprika, salt, and pepper in a bowl.
- Form meatballs: Shape the mixture into 12–16 meatballs.
- Brown the meatballs: Cook meatballs in olive oil until browned, then set aside.
- Make the sauce: In the same skillet, make a roux with butter and flour, then add broth, tomato paste, rosemary, pepper, and salt.
- Simmer: Return meatballs to the skillet, cover, and simmer until cooked through, about 15–20 minutes.
- Serve: Enjoy the meatballs hot with your choice of sides.
Notes
- Meatballs can be frozen raw or cooked.
- Add red wine for a richer sauce.
- You can bake the meatballs instead of pan-frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3–4 meatballs with sauce
- Calories: 470
- Sugar: 2g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
