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.
Ingredients
Scale
Meatballs
- 3 pounds ground beef chuck
- 1 (14-ounce) can evaporated milk
- 1/4 cup dry breadcrumbs
- 1 tablespoon Worcestershire sauce (divided from 2 tablespoons)
- 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 2 tablespoons)
- 1 cup fresh cranberries (optional)
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
Nutrition
- Serving Size: 3 meatballs (approx. 120g)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: Christmas meatballs, holiday recipe, broiled meatballs, savory meatballs, festive appetizer, sweet and savory sauce
