Christmas meatballs are the perfect fusion of sweet, tangy, and savory flavors, making them a standout addition to your festive menu. These delectable bites are bathed in a luscious sauce, balancing the richness of ground beef with a vibrant mix of wine and cranberries. Whether you’re hosting a holiday party, attending a cozy family gathering, or simply craving a comforting meal, this recipe promises to delight every palate.

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Ingredients Breakdown

Every ingredient in this recipe plays a crucial role in delivering its signature taste and texture. The onion soup mix infuses the meatballs with a savory base, while Worcestershire sauce enhances the depth of flavor with a subtle tang. Ketchup and brown sugar create the foundation of a rich, sweet sauce, beautifully offset by the bold notes of port wine or sweet red wine. The optional addition of fresh cranberries introduces a burst of tartness, elevating the dish to festive perfection.

For those with dietary preferences, you can easily tweak the recipe. Use whole wheat breadcrumbs for a nuttier texture or substitute the wine with grape juice for an alcohol-free version. Each component, from the creamy evaporated milk to the perfectly seasoned ground beef, comes together to create a harmonious and flavorful bite.

Step-by-Step Preparation

To achieve flawless Christmas meatballs, the preparation process requires a blend of precision and care. Begin by combining ground beef, evaporated milk, breadcrumbs, Worcestershire sauce, and onion soup mix in a large mixing bowl. Use a light hand to mix the ingredients, ensuring the beef maintains a tender texture without becoming dense. Allow the mixture to rest in the refrigerator for an hour to meld the flavors.

When shaping the meatballs, aim for uniformity in size. This ensures consistent cooking and a visually appealing presentation. A small cookie scoop can help you portion the mixture precisely. Broiling the meatballs gives them a beautiful golden crust while locking in the juices. Watch closely during broiling to avoid overcooking—turning them halfway ensures even browning on all sides.

Cooking Methods

For a rich, hearty sauce, the Dutch oven method is ideal. Combine ketchup, brown sugar, wine, and Worcestershire sauce in the Dutch oven, allowing the mixture to simmer gently. This process enhances the flavors, creating a smooth, velvety sauce that clings beautifully to the meatballs. Let the broiled meatballs cook in this sauce over low heat, giving them time to absorb its festive flavors.

For those with a busy schedule, the slow cooker method offers convenience without compromising on taste. Prepare the sauce in a saucepan, then transfer it to the slow cooker with the meatballs. Cooking on HIGH ensures they reach the perfect temperature quickly, while the sauce thickens to a delightful consistency.

Recipe Tips & Frequently Asked Questions

How to avoid common mistakes like dry meatballs or overly thick sauce
- Do not overmix the meatball mixture; handle it gently to maintain tenderness. For the sauce, adjust with a splash of water or stock if it becomes too thick.
Best practices for handling and storing leftovers
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave to retain moisture.
Suggestions for scaling the recipe for larger or smaller portions
- Double the ingredients for a crowd or halve them for an intimate dinner. Adjust cooking times proportionally to ensure even results.
Can I make these meatballs in advance?
- Yes, you can prepare and broil the meatballs a day ahead, storing them in the fridge. Simmer them in the sauce just before serving.
What is the best way to reheat them without losing flavor?
- Reheat meatballs slowly in their sauce over low heat to prevent drying out. Alternatively, use a microwave-safe dish and cover it to retain moisture.
Are there substitutions for the wine to make it alcohol-free?
- Replace the port wine with pomegranate or grape juice for a sweet, tangy alternative that preserves the festive flavor.

What to Serve With This Recipe

Christmas meatballs pair wonderfully with classic side dishes. Creamy mashed potatoes or a bed of fluffy rice are excellent choices to soak up the luscious sauce. Roasted vegetables like carrots or Brussels sprouts add a vibrant, earthy contrast to the dish.

For a more casual setting, serve these meatballs as appetizers with toothpicks, accompanied by crusty bread to mop up the sauce. Complement the meal with a glass of sparkling cranberry juice or a robust red wine to round out the festive flavors.

Christmas meatballs are a versatile and crowd-pleasing dish that brings a touch of festive cheer to any table. With their balance of sweet and savory flavors, they’re sure to become a holiday tradition in your home. Whether served as an appetizer or a main course, this recipe is a celebration of delicious, heartwarming flavors perfect for any occasion.

Ingredients

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

Instructions

Combine the ground beef, evaporated milk, breadcrumbs, 1 tablespoon of Worcestershire sauce, and onion soup mix in a large mixing bowl. Gently mix the ingredients until evenly incorporated. Cover the bowl and refrigerate the mixture for at least one hour to allow the flavors to meld.

Position the oven rack approximately 6 inches from the top heat source and preheat the oven to broil. Prepare one or two baking sheets by lining them with parchment paper for easy cleanup.

Shape the chilled meat mixture into roughly 36 small, evenly-sized meatballs. Arrange them on the prepared baking sheets, ensuring adequate space between each meatball.

Place the baking sheet under the broiler and cook for 2 to 3 minutes until the tops begin to brown. Carefully turn the meatballs and broil for an additional 2 minutes. Repeat the process for multiple trays, if necessary, until all meatballs are cooked. Remove them from the oven and set aside.

For the Dutch oven method, combine the ketchup, brown sugar, wine, and the remaining tablespoon of Worcestershire sauce in the Dutch oven. Heat the mixture over medium heat, stirring frequently, until the sugar has dissolved, and the sauce is smooth, about 2-3 minutes. Add the broiled meatballs to the sauce, cover, and reduce the heat to low. Simmer for 30-40 minutes, stirring occasionally, until the meatballs are fully cooked with an internal temperature of 160°F and the sauce has thickened.

For the slow cooker method, heat the ketchup, brown sugar, wine, and the remaining Worcestershire sauce in a medium saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce is silky smooth, about 2 minutes. Transfer the meatballs to the slow cooker, pour the prepared sauce over them, and cook on HIGH for 1 hour. Check to ensure the meatballs have reached 160°F and the sauce has achieved a rich consistency.

If using fresh cranberries, add them to the dish 5 minutes before serving, allowing them to soften slightly. Keep the Dutch oven on low heat or switch the slow cooker to the LOW setting until ready to serve. Enjoy these flavorful meatballs as a crowd-pleasing appetizer or comforting main dish.