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If you’re searching for a dish that perfectly captures the spirit of the season, nothing quite beats these Christmas Meatballs. Rich, flavorful, and with that magical balance of sweet and savory, this recipe fills your kitchen with the most inviting aromas and fills your guests’ hearts with joy. Whether you love a cozy holiday gathering or want to surprise family with something special, these meatballs bring warmth and festive cheer to the table like no other.

Christmas Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Christmas Meatballs comes together with simple, well-chosen ingredients that each add their own special touch. From the juicy ground beef chuck that provides a tender base, to the sweet and tangy sauce enhanced by wine and brown sugar, every component plays a crucial role in creating those unforgettable flavors and textures.

3 pounds ground beef chuck: The foundation of juicy, tender meatballs that stay moist during cooking.
1 (14-ounce) can evaporated milk: Adds creamy richness to the meat mixture without overpowering the flavor.
1/4 cup dry breadcrumbs: Helps bind the meatballs and maintains a soft, tender bite.
2 tablespoons Worcestershire sauce, divided: Infuses a deep umami flavor, enhancing the meat’s natural savoriness.
1 (1 ounce) packet onion soup mix: Packs a punch of savory seasoning and subtle onion notes.
2 cups ketchup: Forms the sweet and tangy base of the classic holiday sauce.
1 cup brown sugar: Balances acidity with sweetness, creating that signature holiday glaze.
1/2 cup port wine or other sweet red wine: Adds rich depth and a slightly fruity hint to the sauce.
1 cup fresh cranberries (optional): Bursts of tartness that brighten the sauce and give a festive pop of color.

How to Make Christmas Meatballs

Step 1: Prepare the Meat Mixture

Start by combining the ground beef chuck with evaporated milk, dry breadcrumbs, half of the Worcestershire sauce, and the onion soup mix. Mix gently until just combined, making sure not to overwork the meat to keep the meatballs tender. Cover and refrigerate this mixture for at least an hour to let the flavors meld and the texture firm up for easier shaping.

Step 2: Preheat the Oven for Broiling

Set your oven rack to the highest position, approximately 6 inches from the top heating element, and preheat the oven to broil. Line your baking sheet or sheets with parchment paper to prevent sticking and ensure quick cleanup.

Step 3: Shape the Meatballs

Using your hands or a small ice cream scoop, portion the chilled meat mixture into roughly 36 small, evenly sized meatballs. Place them spaced apart on your baking sheets—this allows the heat to circulate and promotes even browning on all sides.

Step 4: Broil the Meatballs

Broil the meatballs for 2 to 3 minutes until they develop a beautiful brown crust on one side. Flip them carefully, then broil for another 2 minutes to brown the other side. For multiple trays, repeat the process as needed. This quick broiling seals in the juices and sets the shape before simmering in the sauce.

Step 5: Simmer the Meatballs in Sauce (Dutch Oven Method)

In a Dutch oven over medium heat, combine the ketchup, brown sugar, port wine, and remaining Worcestershire sauce. Let it gently simmer for 2 to 3 minutes until the sugar melts and the sauce becomes silky smooth. Add the broiled meatballs, cover, and reduce the heat to low. Let everything simmer for 30 to 40 minutes until the meatballs reach an internal temperature of 160°F and the sauce thickens to a luscious glaze.

Step 6: Simmer the Meatballs in Sauce (Slow Cooker Method)

Warm the ketchup, brown sugar, port wine, and Worcestershire sauce together in a saucepan over medium heat until smooth and sugar is dissolved—about 2 minutes. Then transfer this sauce to your slow cooker, add the broiled meatballs, and cook on high for 1 hour, or until the meatballs are cooked through and the sauce thickens beautifully.

Step 7: Add Cranberries and Finish

If you’re choosing to include fresh cranberries, gently stir them into the sauce about 5 minutes before serving. This adds a bright festive zing and vibrant color, making your Christmas Meatballs look as delightful as they taste. Keep the Dutch oven covered on low heat or switch the slow cooker to low until you’re ready to serve.

How to Serve Christmas Meatballs

Garnishes

A sprinkle of fresh chopped parsley or a few extra fresh cranberries on top adds a joyful burst of color that makes the dish look festive and inviting. For a little extra flair, a dusting of finely grated Parmesan or a drizzle of honey can add a beautiful contrast and enrich the flavors.

Side Dishes

These Christmas Meatballs shine best alongside comforting sides such as buttery mashed potatoes, creamy polenta, or buttery egg noodles that soak up the flavorful sauce perfectly. Roasted Brussels sprouts with a touch of balsamic drizzle or a crisp winter salad with pomegranate seeds can balance the richness wonderfully.

Creative Ways to Present

Serve these meatballs in festive crockpots during holiday parties for easy self-serve enjoyment. Alternatively, skewer them for adorable appetizer bites or present them over toasted brioche slices for a fun twist sure to delight guests. The versatility of Christmas Meatballs makes them a showstopper at any occasion!

Make Ahead and Storage

Storing Leftovers

Let the Christmas Meatballs cool completely before transferring them to an airtight container. Stored in the refrigerator, they stay fresh for up to 4 days, allowing you to savor their deliciousness as leftovers or plan your holiday meals ahead.

Freezing

These meatballs freeze beautifully. Arrange them in a single layer on a baking sheet after broiling, freeze until solid, then transfer to a freezer-safe bag or container with some of the sauce. Properly stored, they maintain their flavor and texture for up to 3 months.

Reheating

Reheat gently in a covered pan over low heat or in a slow cooker to keep the meatballs tender and the sauce glossy. Avoid microwave reheating if possible, as slow warming preserves their juicy, melt-in-your-mouth texture and rich sauce consistency.

FAQs

Can I use ground turkey or chicken instead of beef?

You absolutely can! Ground turkey or chicken will work, though beef chuck gives the richest flavor and most tender texture. If using leaner meats, consider adding a bit more evaporated milk or an extra egg to keep the meatballs moist.

Is the port wine optional?

Yes, if you don’t have port wine, you can substitute it with a sweet red cooking wine or even grape juice with a splash of vinegar to maintain that lovely depth of flavor in the sauce.

Can Christmas Meatballs be made ahead of time?

Definitely! The meatballs can be mixed and shaped a day in advance and refrigerated, or fully cooked and stored, then gently reheated. This makes them a fantastic make-ahead dish for busy holiday celebrations.

Are fresh cranberries necessary?

Fresh cranberries add a wonderful festive tang and color, but the recipe is delicious without them too. You can try dried cranberries or skip them entirely if preferred.

What’s the best way to keep the meatballs moist?

Aside from using evaporated milk and not overmixing the meat, simmering the meatballs gently in the sweet, tangy sauce ensures they stay juicy and tender. Avoid cooking at too high heat or for too long to prevent dryness.

Final Thoughts

This recipe for Christmas Meatballs is a true holiday classic that will quickly become a beloved favorite in your household. Vibrant, flavorful, and comforting, they bring everyone to the table with smiles and full hearts. Don’t wait—give these a try and let the festive flavors create the perfect holiday moment for you and your loved ones.

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Christmas Meatballs Recipe

★★★★★

5 from 24 reviews

Author: Lana
Total Time: 1 hour 15 minutes (Dutch oven) or 1 hour 15 minutes (slow cooker)
Yield: Approximately 36 meatballs, serving 8-10 people as an appetizer 1x
Diet: Halal

Print Recipe

Description

These festive Christmas Meatballs combine tender beef chuck with a rich, sweet-savory sauce made from ketchup, brown sugar, and port wine. Broiled to perfection and simmered to absorb delightful flavors, they make a perfect holiday appetizer or main dish.

Instructions

Prepare Meatball Mixture: In a large mixing bowl, combine the ground beef chuck, evaporated milk, dry breadcrumbs, 1 tablespoon of Worcestershire sauce, and onion soup mix. Stir gently until the mixture just comes together. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and the mixture firm up.
Preheat Oven: Adjust the oven rack to the highest position, approximately 6 inches from the top heating element. Preheat the oven to broil. Line one or two baking sheets with parchment paper for easy cleanup and to prevent sticking.
Form Meatballs: Using your hands or a small scoop, portion the meat mixture into about 36 small meatballs, roughly 1 inch in diameter. Place the meatballs evenly spaced on the prepared baking sheets.
Broil Meatballs: Place the baking sheets under the broiler and cook the meatballs for 2-3 minutes until they start to brown on the bottom. Turn each meatball over carefully and broil for an additional 2 minutes on the other side, ensuring even browning. Repeat this step if using multiple trays. Remove meatballs from the oven once browned.
Prepare Sauce (Dutch Oven Method): In a Dutch oven, combine the ketchup, brown sugar, port wine, and remaining 1 tablespoon Worcestershire sauce. Simmer the sauce over medium heat for 2-3 minutes, stirring until the sugar dissolves and the sauce becomes smooth. Add the broiled meatballs to the sauce, cover, and reduce heat to low. Simmer gently for 30-40 minutes until the meatballs reach an internal temperature of 160°F and the sauce thickens.
Prepare Sauce (Slow Cooker Method): In a medium saucepan, combine the ketchup, brown sugar, port wine, and remaining Worcestershire sauce. Heat over medium heat for about 2 minutes until sugar dissolves and the sauce is smooth. Transfer the broiled meatballs to a slow cooker, pour the sauce over them, and cook on HIGH for 1 hour or until the meatballs reach 160°F and the sauce thickens.
Finish and Serve: If using fresh cranberries, stir them into the sauce about 5 minutes before serving to add a fresh, tart note. Keep the Dutch oven covered on low heat, or set the slow cooker to LOW until ready to serve. Enjoy warm as a festive meal or appetizer.

Notes

To ensure even cooking, turn the meatballs carefully while broiling to avoid breaking them.
Using port wine adds a subtle sweetness that complements the brown sugar and ketchup; if unavailable, a sweet red wine or grape juice can be used as a substitute.
Fresh cranberries are optional but provide a lovely tangy contrast; dried cranberries can be used but will alter texture and sweetness.
Meatballs can be prepared a day ahead and reheated gently in the sauce to enhance flavor.
Make sure the meatballs reach an internal temperature of 160°F to ensure they are fully cooked.

Prep Time: 15 minutes plus 1 hour chilling
Cook Time: 45 minutes (Dutch oven) or 1 hour (slow cooker)
Category: Main Dish, Appetizer
Method: Broiling and Simmering
Cuisine: American