Christmas meatballs are a festive and flavorful dish perfect for holiday gatherings. These juicy meatballs, seasoned with warming spices and paired with a delightful sauce, will be the star of your Christmas table. Simple to prepare yet bursting with flavor, they are a crowd-pleasing appetizer or main course.
Ingredients
For the Meatballs:
- 1 pound (450g) ground beef
- 1 pound (450g) ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1 cup cranberry sauce (smooth or chunky)
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground cloves
Instructions
Prepare the Meatballs:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, nutmeg, allspice, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
Make the Sauce:
- While the meatballs bake, prepare the sauce. In a medium saucepan, combine the cranberry sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and ground cloves.
- Cook over medium heat, stirring occasionally, until the sauce is smooth and slightly thickened, about 5-7 minutes. Adjust sweetness or tanginess by adding more sugar or vinegar as desired.
Combine and Serve:
- Transfer the cooked meatballs to the saucepan and gently toss them to coat with the sauce.
- Simmer on low heat for 5 minutes to allow the flavors to meld.
- Serve warm as an appetizer or over mashed potatoes or rice for a main course.
Serving and Storage Tips
- Serving:Â Garnish with chopped parsley or rosemary for a festive touch. Serve with toothpicks for easy snacking or on a platter for family-style dining.
- Storage:Â Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating:Â Reheat in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.
- Freezing:Â Freeze cooked meatballs (without sauce) for up to 3 months. Thaw and reheat before tossing in freshly made sauce.
FAQs
1. Can I use only beef or only pork for the meatballs?
Yes, you can use just one type of meat, but a combination of beef and pork adds richness and flavor to the meatballs.
2. What can I use instead of cranberry sauce in the recipe?
If cranberry sauce isn’t available, you can substitute it with lingonberry jam, raspberry preserves, or even homemade spiced apple sauce for a similar sweet-tart flavor.
3. Can I make the meatballs ahead of time?
Absolutely! Prepare and bake the meatballs a day in advance, then store them in the refrigerator. Reheat and coat with sauce just before serving.
4. How can I make the recipe gluten-free?
Use gluten-free breadcrumbs in the meatballs and ensure all sauce ingredients (such as Worcestershire sauce) are gluten-free.
Enjoy your festive and flavorful Christmas meatballs!
PrintChristmas Meatballs Recipe
Here’s a festive recipe for Christmas Meatballs, featuring tender beef meatballs simmered in a sweet and tangy cranberry sauce.
- Prep Time: Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 36 meatballs 1x
Ingredients
For the Meatballs:
- 1.5 pounds (680g) lean ground beef
- 2 large eggs, lightly beaten
- 1 envelope (about 1 ounce) onion soup mix
- 1/2 cup seasoned bread crumbs
- 1/4 cup chopped dried cranberries
- 2 tablespoons minced fresh parsley
For the Sauce:
- 1 can (14 ounces) whole-berry cranberry sauce
- 3/4 cup ketchup
- 1/2 cup beef broth
- 3 tablespoons brown sugar
- 3 tablespoons finely chopped onion
- 2 teaspoons apple cider vinegar
Instructions
- Prepare the Meatballs:
- In a large bowl, combine the beaten eggs, onion soup mix, bread crumbs, chopped dried cranberries, and minced parsley.
- Add the ground beef to the mixture and mix gently until just combined; avoid overmixing to keep the meatballs tender.
- Shape the mixture into 1-inch meatballs, yielding approximately 36 meatballs.
- Cook the Meatballs:
- Preheat your oven’s broiler and set the oven rack about 6 inches from the heat source.
- Place the meatballs on a baking sheet lined with foil or parchment paper.
- Broil the meatballs for 2-3 minutes until browned, then turn them over and broil for an additional 2 minutes.
- Alternatively, you can cook the meatballs in a microwave: place a third of the meatballs on a microwave-safe plate, cover with waxed paper, and microwave on high for 2-3 minutes until cooked through. Repeat with the remaining meatballs.
- Prepare the Sauce:
- In a large saucepan or microwave-safe dish, combine the cranberry sauce, ketchup, beef broth, brown sugar, finely chopped onion, and apple cider vinegar.
- Cook over medium heat, stirring occasionally, until the sauce is heated through and slightly thickened, about 5 minutes. If using a microwave, cover and heat on high for 3-4 minutes, stirring halfway through.
- Combine and Serve:
- Add the cooked meatballs to the sauce, gently stirring to coat them evenly.
- Simmer on low heat for an additional 10 minutes to allow the flavors to meld. If using a microwave, cover and heat on high for 1-2 minutes until heated through.
- Serve warm as an appetizer with toothpicks or over mashed potatoes or rice for a main course.
Notes
- For a spicier version, consider adding a pinch of red pepper flakes to the sauce.
- These meatballs can be made ahead and reheated before serving; store them in an airtight container in the refrigerator for up to 3 days.
- If you prefer a smoother sauce, blend the cranberry sauce before adding it to the mixture.