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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mountain Meatballs Recipe

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This recipe for Mountain Meatballs is from Mama Kim Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:

2 pounds ground beef
4 oz cheddar
2 small red onions
1 1/2 tsp oregano
1/2 tsp ground cumin
1 tsp ground coriander
3 tsp salt (4 if you like it salty)
1/2 tsp pepper
1/2 tsp nutmeg
1 tsp Dijon mustard
1/2 tsp chili powder
2 large eggs
2 handfuls breadcrumbs


Chili sauce:

1 large red onion
2 bell peppers
2 chili peppers
3 plum tomatoes
5 tbsp molasses
1 tbsp brown sugar
5 tbsp cider vinegar
6 tbsp ketchup
5 garlic cloves
6 tbsp worcestershire sauce
1/2 tsp sweet smokey paprika powder
2 tbsp Dijon mustard
1 tsp cocoa powder
1 heaping tsp granulated coffee
1 beef bouillon cube
1 1/2 cup water flat-leaf
flat-leaf parsley
Directions:
Directions:
Finely mince the red onions, sauté them & cool. Remove the seeds from the peppers and give them a coarse chop. Do the same with the large onion. Grate the garlic and cut the tomatoes in fours. Grate the cheddar. Mix the ground beef with all the ingredients listed under meatballs. Add the (cooled off) red onions, two handfuls of breadcrumbs and mix it all up. Form 8 big meatballs. Use your thumb to push a hole into each meatball, fill them with the grated cheddar and close them up again. Heat some butter and brown the meatballs over medium heat.
Give them a really nice tan all around. Transfer them to a plate and cover them with aluminum foil to keep them warm.
Sauté the red onion, bell peppers and chili peppers for 10 minutes before adding the garlic. Give it another 5 minutes.In with the smokey paprika powder, molasses, worcestershire sauce, cider vinegar, ketchup, Dijon mustard and cocoa.
Pour in the water, add the bouillon cube, granulated coffee, brown sugar and tomatoes. Place the meatballs in the sauce and bring it to a boil.
Simmer 25 to 30 minutes. Garnish with finely chopped parsley.

These babies are so chockfull of flavor: meat, gooey cheese and chili sauce.

 

 

 

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