Mountain Meatballs Recipe
If comfort could be summed up in one dish, Mountain Meatballs would be my pick every single time. These are the kind of hearty, home-style meatballs that fill your kitchen with incredible aromas and win everyone over at the first bite. Imagine plump, savory meatballs—each one gloriously golden outside and impossibly tender inside—simmering in a velvety beef gravy. Whether you’re preparing dinner for a hungry family or feeding friends after a long day outdoors, Mountain Meatballs are guaranteed to be an instant classic at your table.
Ingredients You’ll Need
One of the lovely things about Mountain Meatballs is that every ingredient truly matters—each brings something unique, whether it’s depth of flavor, tenderness, or that signature richness. Here’s what you’ll need and why:
- Ground beef (1 1/2 lbs): The base for these hearty meatballs, providing that classic, beefy flavor and satisfying texture.
- Ground pork (1/2 lb): Adds moisture and a gentle sweetness, keeping the meatballs ultra-juicy.
- Breadcrumbs (1 cup): Essential for soaking up flavor and keeping everything tender—no dense meatballs here!
- Milk (1/2 cup): Softens the breadcrumbs for an unbelievably light bite.
- Large eggs (2): These help bind everything together and add richness.
- Grated Parmesan cheese (1/2 cup): Lends a salty, tangy depth that takes the meatballs to the next level.
- Garlic, minced (3 cloves): For that irresistible, aromatic backbone.
- Onion, grated or finely chopped (1/2 medium): Adds subtle sweetness and lots of savory flavor without making the mixture chunky.
- Worcestershire sauce (1 tablespoon): A dash of umami magic that deepens the overall taste.
- Fresh parsley, chopped (1 tablespoon): Brings freshness and a pop of color.
- Salt (1 1/2 teaspoons): Absolutely essential for bringing out every flavor.
- Black pepper (1/2 teaspoon): Just enough for gentle heat and balance.
- Dried thyme (1/2 teaspoon): Offers a subtle woodland note that pairs beautifully with beef.
- Crushed red pepper flakes (1/4 teaspoon, optional): For anyone craving a little bit of warmth and excitement.
- Olive oil (2 tablespoons): For browning and adding extra richness up front.
- Butter (3 tablespoons, for gravy): The secret to starting a dreamy, flavorful gravy.
- All-purpose flour (3 tablespoons, for gravy): Thickens the sauce and gives it a silky finish.
- Beef broth (2 cups): The heart of the gravy, loading every bite with savory depth.
- Dijon mustard (1 teaspoon, for gravy): Cuts through the richness and adds a gentle tang.
- Salt and pepper: To finish your gravy and season it perfectly to taste.
How to Make Mountain Meatballs
Step 1: Soak Breadcrumbs in Milk
This is the trick for achieving meatballs that are fluffy instead of dense or dry. Place your breadcrumbs and milk in a large mixing bowl and let them sit together for about 2–3 minutes. You’ll notice the crumbs plump up, soaking in every drop—this step starts the foundation for that dreamy Mountain Meatballs texture.
Step 2: Mix in the Meats and Seasonings
To the softened breadcrumb mixture, add your ground beef, ground pork, eggs, Parmesan, garlic, onion, Worcestershire, parsley, salt, black pepper, dried thyme, and (if you love a bit of heat) those crushed red pepper flakes. Use clean hands to combine—gently! Overmixing will make the meatballs tough, so just go until everything is incorporated and stop.
Step 3: Shape into Meatballs
Scoop out generous portions (about 2 inches in diameter) and roll them gently between your palms. These Mountain Meatballs are meant to be substantial, so don’t be shy with the size. You should get about 18 to 20 glorious orbs, perfect for satisfying a serious appetite.
Step 4: Brown the Meatballs
Heat the olive oil in a large skillet set over medium heat. Add the meatballs in batches—crowding the pan will steam them, and we’re after golden, crispy exteriors here. Let them brown on all sides, turning gently, until richly colored. This step infuses the dish with deeply savory flavor and sets the meatballs for simmering. Transfer them to a plate as they’re ready.
Step 5: Make the Gravy
Don’t clean the skillet—those browned bits are flavor gold! Melt the butter, then add the flour and whisk for a minute or two until it smells nutty and turns golden. Slowly whisk in the beef broth and Dijon mustard, scraping up every bit. Let it simmer until the gravy thickens—this is where the magic happens!
Step 6: Simmer the Mountain Meatballs
Return the browned meatballs to the skillet, nestling them into the bubbling gravy. Cover and let them gently cook for 10 to 15 minutes. This final slow simmer ensures each Mountain Meatball is cooked through and infused with the rich, velvety sauce. Serve these beauties piping hot, and watch as they disappear!
How to Serve Mountain Meatballs
Garnishes
Top your Mountain Meatballs with a shower of fresh chopped parsley and a little extra grated Parmesan if you’re feeling fancy. Both burst with freshness and balance the dish’s richness, while bright herbs make your platter look extra inviting.
Side Dishes
Nothing soaks up that luscious gravy better than creamy mashed potatoes, but you can’t go wrong with buttered egg noodles or fluffy rice either. Each side turns this meal into a feast, letting the Mountain Meatballs truly shine while making every bite cozy and complete.
Creative Ways to Present
Try skewering individual Mountain Meatballs with fun toothpicks for an appetizer that’ll steal the show, or pile them up in a rustic bowl and serve family-style for a heartwarming, pass-the-platter experience. For an outdoor twist, bring a pot to your next campfire supper—these meatballs are tailormade for hearty, hands-on eating.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Keep Mountain Meatballs with their gravy in an airtight container in the fridge for up to four days. The flavors just get richer, making next-day lunches an absolute treat.
Freezing
Mountain Meatballs are a meal-preppers dream: freeze the formed, uncooked balls on a tray, then stash them in a bag for up to three months. You can also freeze the cooked meatballs (with or without gravy) for future comfort food cravings—just thaw and reheat as needed.
Reheating
For best results, gently warm Mountain Meatballs on the stovetop in a covered pan with a splash of extra broth or water. Microwave works too, though you’ll want to do so in short bursts to avoid drying them out.
FAQs
Can I make Mountain Meatballs ahead of time?
Absolutely! Prepare and shape the meatballs a day ahead, then refrigerate them (covered) until ready to brown and simmer. Both the meatballs and gravy can easily be made in advance and reheated when needed.
What’s the best alternative to beef and pork?
Ground turkey is a fantastic lighter substitute. You’ll still get all the juiciness, but with a leaner profile. Feel free to get creative—Mountain Meatballs are versatile enough for chicken or even plant-based swaps.
How do I keep meatballs from falling apart?
It all comes down to not skipping the breadcrumbs-and-milk soak and not overmixing. The eggs act as a binder, too—combined, they keep each Mountain Meatball perfectly intact and deliciously tender.
Can I add veggies to the mixture?
Definitely! Finely grated carrots or zucchini blend seamlessly into the mix and add moisture, color, and a hint of sweetness—just be sure to squeeze out excess water from the veggies before adding them.
Is it possible to bake instead of fry?
Yes! Arrange the shaped Mountain Meatballs on a lined baking sheet and bake at 400°F for about 18–20 minutes, turning once halfway. Finish them in the gravy on the stove, just as you would after pan-browning.
Final Thoughts
There are a thousand ways to chase comfort, but a pot of Mountain Meatballs bubbling away on the stove is one of the surest. Share them with friends, serve them up family-style, or tuck away leftovers for later—they’ll bring warmth, joy, and a full belly every single time. Give this recipe a try, and let your kitchen become the coziest spot on the block!
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Mountain Meatballs Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These hearty mountain meatballs are a comforting and satisfying dish that pairs perfectly with mashed potatoes, rice, or buttered noodles. Made with a blend of ground beef and pork, these savory meatballs are cooked to perfection and smothered in a rich gravy that will have you coming back for seconds.
Ingredients
For the Meatballs:
- 1 1/2 lbs ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 1/2 medium onion (grated or finely chopped)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine breadcrumbs and milk. Add ground beef, ground pork, eggs, Parmesan, garlic, onion, Worcestershire sauce, parsley, salt, pepper, thyme, and red pepper flakes. Mix until just combined. Form into meatballs.
- Cook the Meatballs: Brown meatballs in olive oil in a skillet. Set aside. Make the gravy in the same skillet.
- Make the Gravy: Melt butter in the skillet, whisk in flour, cook until golden. Whisk in beef broth and mustard. Simmer until thickened. Return meatballs to skillet, cover, and simmer until cooked through.
- Serve: Serve hot with preferred sides.
Notes
- For a lighter version, use ground turkey instead of beef and pork.
- To make a richer gravy, substitute part of the broth with heavy cream.
- Meatballs can be frozen raw or cooked.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4–5 meatballs with gravy
- Calories: 510
- Sugar: 2g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg
