Mountain Meatballs Recipe

This Mountain Meatballs recipe is a hearty and cheesy dish, which is made with good-quality minced beef and stuffed with Cheddar cheese. Smothered in a rich, smoky chilli sauce, it’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.

Mountain Meatballs Ingredients

CHILLI SAUCE

• 1 large red onion, peeled and finely diced
• 2 red or yellow peppers, deseeded and roughly chopped
• 10 cloves of garlic, peeled and finely sliced
• 1 to 2 fresh red chillies, deseeded and finely chopped, to taste
• ½ teaspoon smoked paprika
• 6 tablespoons Worcestershire sauce
• 6 heaped tablespoons tomato ketchup
• 6 tablespoons cider vinegar
• 6 tablespoons molasses or dark brown sugar
• 2 tablespoons Dijon mustard
• 400ml hot coffee
• 3 plum tomatoes, quartered

MEATBALLS

• olive oil
• 2 red onions, peeled and finely diced
• 1.2 kg good-quality minced meat (beef, buffalo or a mixture)
• 1 heaped teaspoon Dijon mustard
• 1 teaspoon dried oregano
• a pinch of cumin seeds, bashed up in a pestle and mortar
• 1 teaspoon coriander seeds, bashed up in a pestle and mortar
• 2 handfuls of breadcrumbs
• 2 large free-range eggs
• 100g freshly grated Cheddar cheese
• ½ a bunch of fresh flat-leaf parsley (15g)

How To Make Mountain Meatballs

1. Sauté the onions: Put a large pan on a medium heat and add a good lug of olive oil. Add the 2 diced red onions for the meatballs and fry for 10 minutes or until softened, then remove from the heat and leave to cool completely.
2. Mix the meatball mixture: In a large bowl, combine the minced meat, mustard, oregano, bashed cumin and coriander seeds, breadcrumbs, eggs, a good pinch of salt and pepper, and the cooled onions. Use your hands to scrunch and mix it all together well.
3. Stuff the meatballs: Divide the mixture into 8 equal rounds. Take one round, roll it into a large ball, then stick your thumb deep into the ball to make a pocket. Stuff a good pinch of grated cheese inside, then cup and pat the meat around the cheese to seal it back into a ball. Repeat with the remaining mixture.
4. Bake the meatballs: Preheat your oven to its highest setting. Place the meatballs in a large oiled casserole dish or roasting tray, drizzle with olive oil, and bake for 25 to 30 minutes until golden and sizzling.
5. Make the chilli sauce: While the meatballs bake, wipe out the pan you used for the onions and put it back on a medium heat with a few lugs of olive oil. Add the onion, peppers, garlic, fresh chillies, and paprika for the sauce and fry gently for about 15 minutes.
6. Simmer the sauce: Stir in the Worcestershire sauce, ketchup, vinegar, molasses or sugar, mustard, hot coffee, and tomatoes. Bring to a boil, then turn the heat down and simmer for 20 minutes until the sauce has thickened.
7. Combine and serve: When the meatballs are ready, carefully spoon away any excess fat from the pan. Pour the chilli sauce over the top and return the pan to the oven for 5 more minutes. Finely chop the parsley, sprinkle it over the meatballs, and serve.

Recipe Tips

• How to get the juiciest meatballs? The key is to not overwork the meat when you are mixing the ingredients. Combine everything gently with your hands only until it’s just mixed.
• Can I make these ahead of time? Yes, this is a great make-ahead dish. Both the uncooked meatballs and the chilli sauce can be prepared a day in advance and stored separately in the refrigerator.
• How to ensure the cheese stays inside? After stuffing the cheese into the pocket you create, be sure to carefully cup, pack, and pat the meat firmly all around the cheese to create a good seal before baking.
• What’s the best meat to use? The recipe suggests good-quality minced beef, buffalo, or a mixture of both. Using a mince with a decent fat content (like 80/20) will result in a more flavorful and juicy meatball.

What To Serve With Mountain Meatballs

This is a very hearty dish, and the recipe suggests serving one large meatball per person.

• A spoonful of fluffy rice or creamy mashed potatoes
• A fresh, lemony green salad to cut through the richness
• Crusty bread for mopping up the delicious sauce

How To Store Mountain Meatballs

• Refrigerate: Store the cooked meatballs in their sauce in an airtight container in the refrigerator for up to 3 days. The flavor is often even better the next day.
• Freeze: The cooked meatballs in their sauce freeze exceptionally well. Let them cool completely, then store in a freezer-safe container for up to 3 months.

Mountain Meatballs Nutrition Facts

• Serving Size: 1 meatball with sauce
• Calories: 680 kcal
• Fat: 38g
• Carbohydrates: 40g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Simple Meatballs Recipe
• Jamie Oliver 15 Minute Meal Lamb Meatballs
• Jamie Oliver 15 Minute Meal Swedish Meatballs