Description
Mountain Meatballs are hearty, flavorful meatballs made from a blend of ground beef and pork, infused with herbs and spices, browned to perfection, and simmered in a rich marinara sauce. Perfect for a comforting family meal, they can be served over pasta, as a meatball sub, or enjoyed on their own with garlic bread.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup milk
Cooking and Sauce
- 2 tablespoons olive oil (for frying)
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 cup beef broth (or water)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the meatball mixture: In a large mixing bowl, thoroughly combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, salt, black pepper, oregano, basil, onion powder, and crushed red pepper flakes. Pour in the milk and mix well until the mixture is moist but firm enough to shape into meatballs.
- Shape the meatballs: Use your hands to form the mixture into 1 to 1.5-inch meatballs and evenly space them on the prepared baking sheet. This should yield about 20 meatballs.
- Brown the meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. In batches, carefully add meatballs and cook until browned on all sides, approximately 3-4 minutes per batch, ensuring they don’t overcrowd the pan. Transfer browned meatballs to a plate once done.
- Prepare the sauce: In the same skillet, add marinara sauce, beef broth, and 1 tablespoon olive oil. Stir in garlic powder, red pepper flakes if using, and season with salt and pepper to your taste. Bring the sauce to a gentle simmer over medium heat.
- Simmer meatballs in sauce: Carefully add the browned meatballs back into the skillet with the sauce. Cover with a lid and let them simmer for 15-20 minutes, allowing the meatballs to cook through and the sauce to thicken slightly.
- Serve: Serve the Mountain Meatballs hot, either over a bed of cooked pasta, inside sub rolls for delicious meatball sandwiches, or on their own accompanied by garlic bread. Garnish with extra fresh parsley and grated Parmesan cheese if desired.
Notes
- For extra heat, add more crushed red pepper flakes according to your taste preference.
- You can substitute beef broth with water or vegetable broth if desired.
- Ensure not to overcrowd the skillet when browning the meatballs to get an even sear.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
