American Wagyu Meatballs in Huckleberry & Thyme BBQ sauce

Recipe by Chef Eduardo Garcia

American Wagyu beef mixed with my signature seasoning blends, pan-cooked with wild huckleberries and fresh thyme create a rave-worthy first course or appetizer.  Lightly smokey and spicy this barbeque sauce is a household favorite to pair with these American Wagyu bombs of flavor. This is my go-to dish to serve others as a “Welcome to my home and kitchen in Montana.”

Serves 8 as an appetizer


3 tablespoons Montana Mex Extra Virgin Avocado Oil
1 lb ground Snake River Farms American Wagyu beef, thawed
1/2 teaspoon Montana Mex Sweet Seasoning
1 teaspoon Montana Mex Jalapeño Seasoning
1 teaspoon Montana Mex Chile Seasoning
1 C Montana Mex Sweet & Spicy BBQ Sauce
2 tablespoons huckleberry jam
2 tablespoons of thyme leaves, roughly chopped
½ teaspoon of cracked black peppercorns


In a bowl, season the Snake River Farms American Wagyu beef evenly with all three Montana Mex seasonings. Using your hands or a spoon, until just well combined, being careful to not overmix which will result in a tough meatball. Form into spoon-sized meatballs, approximately 20.  

Heat up a cast iron pan or heavy-bottomed frying pan on medium-to-high heat. Add enough Montana Mex Avocado Oil to coat the pan evenly.  Add half of the meatballs along with 4-5 sprigs of thyme to the hot oil and pan-fry for 2 – 3 minutes, turning them every 30 seconds or so to ensure even browning on all sides. Remove the first batch to a side plate and cover loosely with foil. Repeat the same method for the remaining meatballs. 

In the same pan, reduce the heat to medium and add the Montana Mex BBQ sauce and the huckleberry jam. Stir the sauce and encourage any browned bits stuck to the pan from the fried meatballs to marry into the warming glaze. Adjust the heat down so that the sauce simmers and then stir occasionally until the sauce thickens into more of a glaze. 

To finish the dish, return the meatballs to the pan to gently warm them. Top with most of the fresh thyme and roll  them around in the glaze until evenly coated. If you prefer a “saucier” meatball, then these are ready to be served. For a “stickier” meatball, turn the heat up and reduce the glaze until the meatball sauce action looks just right to suit your preference. Garnish with the remaining thyme, a few grinds of fresh cracked peppercorn,  and serve!

Buen Provecho!