AMAZING CHRISTMAS MEATBALLS RECIPE

Imagine a platter piled high with glistening, savory-sweet Christmas Meatballs, their aroma filling the air with holiday cheer, each bite a perfect blend of festive spices and tender meat. These aren’t just meatballs; they’re a Christmas tradition waiting to happen, guaranteed to be the star of your holiday gathering. Trust me, I’ll guide you through every step to create the most delicious and talked-about appetizer this season!

Gather Your Festive Arsenal: The Ingredients You’ll Need

For the Meatballs:

• Ground Meat: 1 pound ground beef (80/20 blend recommended for flavor), 1/2 pound ground pork (for added richness).
• Breadcrumbs: 1 cup plain breadcrumbs (panko works great too!).
• Milk: 1/2 cup milk (whole or 2% is best).
• Egg: 1 large egg, lightly beaten (to bind everything together).
• Onion: 1/2 cup finely chopped onion (yellow or white).
• Garlic: 2 cloves garlic, minced (fresh is always best!).
• Italian Seasoning: 1 tablespoon Italian seasoning (for that classic meatball flavor).
• Salt: 1 teaspoon salt (or to taste).
• Black Pepper: 1/2 teaspoon black pepper (freshly ground, if possible).

For the Sweet and Tangy Christmas Sauce:

• Cranberry Sauce: 1 (14-ounce) can whole berry cranberry sauce (this is our secret weapon!).
• Chili Sauce: 1 cup chili sauce (adds a sweet and tangy kick).
• Brown Sugar: 1/2 cup packed brown sugar (for extra sweetness and depth).
• Apple Cider Vinegar: 2 tablespoons apple cider vinegar (balances the sweetness with a touch of acidity).
• Worcestershire Sauce: 1 tablespoon Worcestershire sauce (adds umami and savory notes).
• Dijon Mustard: 1 teaspoon Dijon mustard (for a subtle tang and flavor boost).
• Optional: 1/4 teaspoon ground cinnamon (for a warm, holiday spice).

Let’s Get Rolling: Step-by-Step Instructions for Christmas Meatball Magic

Part 1: Crafting the Perfect Meatballs

1. Combine the Ingredients: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, salt, and pepper. Don’t overmix! Overmixing can lead to tough meatballs, and nobody wants that.
2. Form the Meatballs: Using your hands (or a small cookie scoop for uniformity), form the mixture into 1-inch meatballs. This is where the fun begins! Try to keep them roughly the same size so they cook evenly.
3. Brown the Meatballs: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning frequently, until they are browned on all sides. You don’t need to cook them all the way through at this point, just get a nice sear on them. This step is crucial for locking in the flavor and creating a beautiful color. If you overcrowd the pan, the meatballs will steam instead of brown, so work in batches!
4. Drain Excess Fat: As the meatballs brown, transfer them to a plate lined with paper towels to drain any excess fat. No one likes greasy meatballs!

Part 2: The Sweet and Tangy Transformation: Creating the Sauce

1. Whisk it All Together: In a large saucepan or slow cooker, whisk together the cranberry sauce, chili sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and cinnamon (if using).

Part 3: Marrying the Meatballs and the Sauce: Cooking to Perfection

1. Slow Cooker Method: If using a slow cooker, gently add the browned meatballs to the sauce, making sure they are mostly submerged. Cook on low for 3-4 hours or on high for 1.5-2 hours, or until the meatballs are cooked through and the sauce has thickened.
2. Stovetop Method: If using a saucepan, add the browned meatballs to the sauce. Bring the sauce to a simmer over medium heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
3. Serving Suggestion: Serve hot, garnished with fresh parsley if desired. These are fantastic on their own as an appetizer or served over rice or mashed potatoes for a main course.

Meatball Mastery: Tips and Tricks for Success

• Don’t Overmix the Meat: Seriously, I can’t stress this enough! Overmixing develops the gluten in the meat, resulting in tough meatballs. Gently combine the ingredients until just mixed.
• Use a Cookie Scoop: For uniform meatballs, use a small cookie scoop. This ensures even cooking and a professional presentation.
• Customize the Sauce: Feel free to adjust the sweetness and tanginess of the sauce to your liking. Add more brown sugar for a sweeter sauce or more apple cider vinegar for a tangier sauce. A pinch of red pepper flakes can add a little heat!
• Make Ahead Magic: These Christmas Meatballs can be made ahead of time! Prepare the meatballs and sauce separately, then combine and cook them just before serving. You can even freeze the cooked meatballs in the sauce for up to 3 months.
• Serving Options: Get creative with how you serve them! Skewer them for easy grabbing, serve them in a chafing dish to keep them warm, or offer a variety of dipping sauces for extra flavor.

Variations to Spark Your Holiday Spirit

• Spicy Christmas Meatballs: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Cranberry-Orange Christmas Meatballs: Add orange zest and a splash of orange juice to the sauce for a festive citrus flavor.
• Pineapple Christmas Meatballs: Add chunks of pineapple to the sauce for a tropical twist.
• Gluten-Free Christmas Meatballs: Use gluten-free breadcrumbs to make this recipe gluten-free.

Side Dish Sensations: What to Serve with Your Christmas Meatballs

While these Christmas Meatballs are delicious on their own, they’re even better when paired with the right side dishes. Here are a few of my favorites:

• Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to the sweet and tangy sauce.
• Rice: Fluffy rice is another great option for soaking up the delicious sauce.
• Green Bean Casserole: A classic holiday side dish that pairs perfectly with the meatballs.
• Dinner Rolls: Warm, soft dinner rolls are perfect for soaking up the sauce.
• Salad: A crisp green salad provides a refreshing contrast to the richness of the meatballs.

A Festive Feast: Other Recipes to Complete Your Holiday Spread

Planning a full Christmas feast? Here are some other recipes to consider adding to your menu:

• Start with a delicious appetizer like Honey Garlic Sausage.
• Looking for a healthier meatball option? Try Parmesan Turkey Meatballs.
• For a summer twist, check out Peach Bourbon Meatball.
• Don’t forget the main course! Honey Glazed Air-fried Salmon is always a crowd-pleaser.
• And for a fun and easy side dish, try Sloppy Joe Biscuit Casserole.
• Consider using some Homemade Bbq Sauce if you want to change things up.

Enjoy the Festive Fun!

So there you have it! My ultimate guide to making the most amazing Christmas Meatballs. I hope you enjoy making and sharing these with your loved ones. Happy Holidays, and happy cooking!

Lady Maria

Amazing Christmas Meatballs

These Christmas Meatballs are a savory-sweet holiday appetizer that will be the star of your gathering. Tender meatballs are simmered in a tangy cranberry sauce, creating a festive and flavorful dish. They are easy to make and perfect for serving a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course: Appetizer

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef 80/20 blend
• 1/2 pound ground pork
• 1 cup plain breadcrumbs
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chili sauce
• 1/2 cup packed brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cinnamon optional
• 1 tablespoon olive oil

Equipment

• Large bowl
• measuring cups and spoons
• Cutting board
• knife
• large skillet
• paper towels
• Large saucepan or slow cooker
• whisk
• Spoon or ladle

Method

 

1. In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, salt, and pepper. Don’t overmix.
2. Using your hands or a small cookie scoop, form the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning frequently, until browned on all sides. Drain excess fat on paper towels.
4. In a large saucepan or slow cooker, whisk together the cranberry sauce, chili sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and cinnamon (if using).
5. For slow cooker: Gently add the browned meatballs to the sauce, making sure they are mostly submerged. Cook on low for 3-4 hours or on high for 1.5-2 hours, or until the meatballs are cooked through and the sauce has thickened.
6. For stovetop: Add the browned meatballs to the sauce. Bring the sauce to a simmer over medium heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
7. Serve hot, garnished with fresh parsley if desired.

Notes

Don’t overmix the meat. Use a cookie scoop for uniform meatballs. Customize the sauce by adjusting the amount of brown sugar or apple cider vinegar. Add a pinch of red pepper flakes for heat. These meatballs can be made ahead of time and stored in the refrigerator or freezer. They can be served on skewers, in a chafing dish, or with a variety of dipping sauces. For a gluten-free version, use gluten-free breadcrumbs.