Description
Savory mountain meatballs bring rustic Italian countryside charm to dinner tables with robust ground beef and herbal notes. Classic comfort meets alpine inspiration, inviting diners to savor hearty flavors that transport senses to northern Italy’s culinary landscape.
Ingredients
Scale
Main Proteins:
- 3 pounds lean ground beef
- 2 large eggs
- 1 cup cheddar cheese, grated
Seasoning and Binding Ingredients:
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 teaspoons Dijon mustard
- 1 cup breadcrumbs
- Kosher salt
- Freshly ground black pepper
Vegetables and Additional Ingredients:
- 2 red onions, finely diced
- 1 large red onion, finely diced
- 2 red bell peppers, roughly chopped
- 5 cloves garlic, sliced
- 1 fresh red chili, deseeded and finely chopped
- 1/4 cup fresh parsley, chopped (optional)
- 2 tablespoons olive oil
- 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 ounces) can diced tomatoes
Instructions
- Preheat oven to 450F (230C) and prepare a 9×13-inch baking dish with nonstick spray or olive oil.
- Sauté diced onions in olive oil over medium heat until softened and translucent, approximately 10 minutes. Allow onions to cool completely.
- In a large mixing bowl, combine ground beef, Dijon mustard, dried oregano, cumin, breadcrumbs, eggs, and cooled onions. Season with salt and pepper, mixing thoroughly until ingredients are evenly distributed.
- Form meat mixture into 8 spherical shapes, creating a central cavity in each meatball. Generously fill the pocket with grated cheese, then carefully seal by pinching the meat back together to create a complete ball.
- Arrange meatballs in the prepared baking dish and roast for 25-30 minutes until golden and sizzling.
- Clean the previous skillet and heat olive oil over medium temperature. Sauté onions, bell peppers, garlic, fresh chilies, and smoked paprika, stirring frequently for approximately 15 minutes.
- Incorporate Worcestershire sauce, ketchup, apple cider vinegar, brown sugar, Dijon mustard, coffee, and diced tomatoes. Bring the mixture to a rolling boil.
- Reduce heat to medium-low and simmer sauce until it thickens, around 20 minutes. Adjust seasoning with salt and pepper.
- Remove meatballs from oven, drain excess fat, then generously coat with prepared chili sauce. Return to oven for an additional 10 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
- Customize the meatball mixture by swapping ground beef with ground turkey or plant-based alternatives for a leaner or vegetarian version.
- Create uniform-sized meatballs by using a cookie scoop or weighing each portion to ensure consistent cooking and presentation.
- Prevent cheese from leaking during baking by freezing cheese cubes for 10 minutes before stuffing, which helps maintain the meatball’s structural integrity.
- Enhance flavor depth by using freshly ground spices and allowing the meat mixture to rest for 15-30 minutes before shaping, enabling seasonings to fully integrate.
- Prep Time: 35 minutes
- Cook Time: 65 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 411 kcal
- Sugar: 10 g
- Sodium: 390 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg