Description
Mountain Meatballs are a hearty, flavorful dish featuring tender beef meatballs stuffed with melted cheddar cheese and smothered in a rich, smoky chili sauce. Perfect for a comforting family dinner, these meatballs are baked to golden perfection and infused with aromatic spices and a tangy, slightly sweet sauce made from tomatoes, coffee, and Worcestershire sauce.
Ingredients
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
- 2 tablespoons olive oil
- 1 large red onion, finely diced
- 2 red bell peppers, roughly chopped
- 5 cloves garlic, sliced
- 1 fresh red chili, deseeded and finely chopped
- 1/2 teaspoon smoked paprika
- 1/3 cup Worcestershire sauce
- 1/3 cup tomato ketchup
- 1/3 cup apple cider vinegar
- 1/3 cup dark brown sugar
- 2 tablespoons Dijon mustard
- 2 cups hot coffee
- 1 (14 oz) can diced tomatoes
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Prepare the baking dish: Preheat the oven to 450°F (230°C) and grease a 9x13-inch baking dish with nonstick spray or olive oil. Set aside.
- Cook the onions for the meatballs: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced red onions and cook until softened, about 10 minutes. Remove from heat and allow onions to cool completely.
- Mix meatball ingredients: In a large bowl, combine the ground beef, Dijon mustard, dried oregano, ground cumin, breadcrumbs, eggs, and the cooled onions. Season with kosher salt and freshly ground black pepper. Use your hands to mix everything thoroughly until well combined.
- Form and stuff meatballs: Divide the meat mixture into 8 equal portions. Shape each portion into a ball. Using your thumb, make a deep pocket in each meatball and stuff it generously with grated cheddar cheese. Pinch the meat back together to seal the cheese inside and gently reshape into a smooth ball. Place each meatball in the prepared baking dish.
- Bake the meatballs: Bake in the preheated oven until golden and sizzling, about 25-30 minutes.
- Prepare the chili sauce: While the meatballs bake, clean out the skillet used earlier. Heat 2 tablespoons olive oil over medium heat, then add the diced red onion, roughly chopped red bell peppers, sliced garlic, chopped fresh red chili, and smoked paprika. Cook, stirring frequently, for 15 minutes until vegetables are softened.
- Add remaining sauce ingredients: Stir in Worcestershire sauce, tomato ketchup, apple cider vinegar, dark brown sugar, Dijon mustard, hot coffee, and canned diced tomatoes. Bring the sauce to a boil.
- Simmer the sauce: Reduce heat to medium-low and simmer the sauce until thickened, about 20 minutes. Season with salt and pepper to taste.
- Finish baking with sauce: Remove the meatballs from the oven. Drain off any excess fat from the baking dish. Pour the prepared chili sauce evenly over and around the meatballs. Return the baking dish to the oven and bake for an additional 10 minutes to meld flavors.
- Garnish and serve: Remove from the oven, garnish with fresh chopped parsley if desired, and serve hot. Enjoy your Mountain Meatballs!
Notes
- Make sure the onions for the meatballs are cooled before mixing to prevent the eggs from cooking prematurely.
- Using lean ground beef helps reduce excess fat during baking, but some fat is necessary for flavor and juiciness.
- Adjust the heat level by adding more or less fresh chili according to your spice preference.
- The melted cheddar inside each meatball adds a delicious gooey surprise that pairs perfectly with the smoky chili sauce.
- The coffee in the sauce adds complexity and depth of flavor; use strong brewed coffee for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American