Christmas Meatballs Recipe

Introduction

Christmas Meatballs are a festive and flavorful dish perfect for holiday gatherings. These tender beef meatballs simmered in a sweet and tangy sauce bring warmth and joy to any celebration. Whether you use a Dutch oven or slow cooker, they are simple to prepare and irresistible to eat.

Ingredients

• 3 pounds ground beef chuck
• 1 (14-ounce) can evaporated milk
• 1/4 cup dry breadcrumbs
• 2 tablespoons Worcestershire sauce, divided
• 1 (1 ounce) packet onion soup mix
• 2 cups ketchup
• 1 cup brown sugar
• 1/2 cup port wine or other sweet red wine
• 1 cup fresh cranberries, optional

Instructions

1. Step 1: In a large mixing bowl, combine the ground beef, evaporated milk, breadcrumbs, 1 tablespoon of Worcestershire sauce, and onion soup mix. Stir until the mixture just comes together. Cover and refrigerate for at least 1 hour.
2. Step 2: Move the oven rack to the highest level, about 6 inches from the top. Preheat the oven to broil. Line a baking sheet (or two) with parchment paper.
3. Step 3: Portion the meat mixture into approximately 36 small meatballs. Place them on the lined baking sheet(s) with space between each meatball.
4. Step 4: Broil the meatballs for 2-3 minutes until they begin to brown. Turn the meatballs, then broil for another 2 minutes on the other side. Repeat if necessary for multiple trays. Remove from the oven.
5. Step 5 (Dutch Oven Method): In the Dutch oven, combine the ketchup, brown sugar, wine, and remaining Worcestershire sauce. Simmer over medium heat for 2-3 minutes until the sugar dissolves and the sauce is smooth. Add the broiled meatballs, cover, and simmer on low heat for 30-40 minutes until the meatballs reach 160°F and the sauce thickens.
6. Step 6 (Slow Cooker Method): Combine the ketchup, brown sugar, wine, and remaining Worcestershire sauce in a medium saucepan over medium heat. Cook for about 2 minutes until the sugar dissolves and the mixture is smooth.
7. Step 7 (Slow Cooker Method): Transfer the broiled meatballs to a slow cooker, pour the sauce over, and cook on HIGH for 1 hour until the meatballs reach 160°F and the sauce thickens.
8. Step 8: If using fresh cranberries, stir them in about 5 minutes before serving. Keep the Dutch oven covered on low or turn the slow cooker to LOW until ready to serve. Enjoy!

Tips & Variations

• Use a meat thermometer to ensure meatballs reach 160°F for safe consumption.
• Substitute ground turkey or pork for beef for a different flavor profile.
• Add a pinch of cinnamon or allspice to the sauce for a warm holiday touch.
• If fresh cranberries aren’t available, frozen ones work just as well.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. You can also freeze the meatballs and sauce for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatball mixture and shape the meatballs a day ahead, then refrigerate them covered until ready to broil and cook.

What can I use if I don’t have port wine?

You can substitute any other sweet red wine or even grape juice for a non-alcoholic option. The flavor will stay rich and balanced.

Christmas Meatballs Recipe

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★★★★★

4.6 from 119 reviews

These festive Christmas Meatballs combine savory ground beef with a rich, sweet, and tangy sauce made from ketchup, brown sugar, and port wine. Broiled to perfection and then simmered until tender, these meatballs make a perfect holiday appetizer or main dish. Optional fresh cranberries add a bright, seasonal touch just before serving.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes (Dutch oven) or 1 hour (slow cooker)
• Total Time: 1 hour (Dutch oven) to 1 hour 15 minutes (slow cooker, including chilling time)
• Yield: Approximately 36 small meatballs, serving 8-10 people 1x
• Category: Appetizer
• Method: Broiling and Simmering (Dutch Oven or Slow Cooker)
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatball Mixture

• 3 pounds ground beef chuck
• 1 (14-ounce) can evaporated milk
• 1/4 cup dry breadcrumbs
• 2 tablespoons Worcestershire sauce, divided
• 1 (1 ounce) packet onion soup mix

Sauce

• 2 cups ketchup
• 1 cup brown sugar
• 1/2 cup port wine or other sweet red wine
• 1 tablespoon Worcestershire sauce (remaining from the 2 tablespoons)
• 1 cup fresh cranberries (optional)

Instructions

1. Prepare Meatball Mixture: In a large mixing bowl, combine the ground beef, evaporated milk, dry breadcrumbs, 1 tablespoon of Worcestershire sauce, and the onion soup mix. Stir gently until the mixture just comes together. Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to meld and the mixture to firm up.
2. Preheat Oven and Prepare Baking Sheet: Move the oven rack to the highest level, approximately 6 inches from the top. Preheat the oven to broil. Line one or two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
3. Form Meatballs: Portion the chilled meat mixture into approximately 36 small meatballs, each about 1 to 1.5 inches in diameter. Arrange them spaced evenly on the lined baking sheet(s) to ensure even cooking.
4. Broil Meatballs: Place the baking sheet under the broiler and cook the meatballs for 2 to 3 minutes until they begin to brown on one side. Using tongs or a spatula, turn each meatball and broil an additional 2 minutes on the other side. Repeat the process as needed if you have multiple trays. Remove the browned meatballs from the oven and set aside.
5. Prepare Sauce: For Dutch oven method: In a Dutch oven over medium heat, combine ketchup, brown sugar, port wine, and the remaining 1 tablespoon Worcestershire sauce. Simmer the sauce for 2 to 3 minutes, stirring occasionally until the sugar dissolves and the sauce is smooth.
6. Simmer Meatballs (Dutch Oven): Add the broiled meatballs to the sauce in the Dutch oven. Cover with a lid and simmer on low heat for 30 to 40 minutes, until the meatballs reach an internal temperature of 160°F and the sauce thickens.
7. Simmer Meatballs (Slow Cooker): Alternatively, for the slow cooker method, first heat the sauce ingredients (ketchup, brown sugar, wine, Worcestershire sauce) in a medium saucepan over medium heat for about 2 minutes until sugar dissolves and mixture is smooth. Transfer the broiled meatballs to the slow cooker and pour the warmed sauce over them. Cook on HIGH for 1 hour until meatballs reach 160°F and sauce thickens.
8. Add Cranberries and Serve: If using fresh cranberries, stir them into the sauce about 5 minutes before serving to heat them through without overcooking. Keep the Dutch oven covered on low or switch the slow cooker to LOW until ready to serve. Enjoy your flavorful Christmas meatballs!

Notes

• Refrigerating the meatball mixture helps maintain their shape and makes handling easier.
• Broiling the meatballs before simmering gives them a nice browned exterior and enhances flavor.
• Port wine adds a subtle sweetness and depth; if unavailable, a sweet red wine or grape juice can be substituted.
• Fresh cranberries are optional but add a festive tartness when incorporated just before serving.
• Check the internal temperature of meatballs with a meat thermometer to ensure they reach 160°F for safe consumption.
• This recipe offers flexibility with cooking methods—choose Dutch oven or slow cooker based on your available equipment.

Keywords: Christmas meatballs, holiday appetizer, broiled meatballs, sweet and tangy sauce, port wine sauce, slow cooker meatballs