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Some recipes feel like they were made for a specific season, wrapped up in a single tradition.
This one feels different, it’s a dish that somehow holds the entire spirit of the holidays in one savory-sweet bite.
A Family Tradition, Reimagined
The beauty of a recipe passed down isn’t in its rigid perfection, but in its ability to adapt and become your own. That’s the spirit we’re cooking in today. These meatballs carry the warmth of a family tradition, the kind that starts in a grandmother’s kitchen, but they’re designed for your modern holiday, whether that’s a bustling party or a cozy night in.
They’re not Italian, they’re not Swedish, they’re simply Christmas. The magic lies in the sauce, a glossy, sticky glaze that clings to each juicy, flavorful meatball. It’s a combination that makes people pause, look at their plate, and ask, “What is in these?”
Ingredients Needed for the Recipe
Gathering your ingredients is the first quiet moment of the cooking process. It’s where the plan becomes real.
Each component here has a specific job, from adding moisture to building that incredible, complex sauce.
- Ground Beef Chuck (80-85% lean): The star of the show. This slightly higher fat content guarantees a juicy, flavorful meatball that won’t dry out, even with the double cooking.
- Evaporated Milk: Our secret weapon for tenderness. It adds richness and moisture in a way that regular milk just can’t match, ensuring every bite is succulent.
- Dry Breadcrumbs: The humble binder. They absorb the milk and juices, holding everything together while contributing to a perfect, tender texture.
- Worcestershire Sauce: A double dose of umami. We use it in both the meat and the sauce to deepen that savory, meaty flavor in every possible layer.
- Onion Soup Mix: The flavor shortcut that works. It packs a punch of onion, salt, and herbs, replacing a whole shelf of spices and delivering consistent, delicious results every time.
- Ketchup: The sweet, tangy base of our glaze. Its familiar flavor transforms into something special when simmered with the other ingredients.
- Brown Sugar: For sweetness and body. It caramelizes gently in the sauce, creating that rich color and helping the glaze become beautifully thick and sticky.
- Port or Sweet Red Wine: The sophisticated touch. It cuts through the sweetness with a subtle acidity and fruitiness, balancing the entire sauce into something truly dreamy.
- Fresh Cranberries (Optional): A festive pop of color and tartness. Stirred in at the end, they burst lightly, offering little bright contrasts to the rich meatballs.
How to make ?
The process is simple, but each step builds towards that final, perfect bite. Don’t rush the resting time, it’s what allows the flavors to marry and makes the meatballs easier to shape.
Step 1- The Mix and Rest
In a large bowl, gently combine the ground beef, evaporated milk, breadcrumbs, one tablespoon of the Worcestershire sauce, and the entire packet of onion soup mix. Use your hands or a fork, and stop as soon as everything is incorporated.
Overmixing makes tough meatballs. Cover the bowl tightly and let it rest in the refrigerator for at least one hour. This chill time firms up the fat and lets the breadcrumbs absorb the liquid, making the mixture much easier to handle.
Step 2- Preheat and Prep
While the meat chills, adjust your oven rack to the highest position, about six inches from the broiler element. Preheat the broiler on high.
Line one or two baking sheets with parchment paper. This isn’t just for easy cleanup, it prevents sticking and ensures we get those beautifully browned surfaces without a mess.
Step 3- Form the Meatballs
Using a small cookie scoop or a tablespoon, portion the meat mixture. Roll each portion gently between your palms to form a ball, aiming for about 36 total.
Place them on the prepared sheets, leaving a little space between each one. Consistency in size is key here, it means every meatball will finish cooking at the same time.
Step 4- Broil to Brown
Slide the baking sheet under the broiler. Watch them closely, they’ll need just 2 to 3 minutes to get a nice, browned crust.
Using tongs, carefully turn each meatball over. Broil for another 2 minutes on the second side. This step isn’t about cooking them through, it’s about building flavor and texture with a quick, hot sear.
Step 5- Create the Glaze
For the Dutch oven method, make the sauce right in the pot. Combine the ketchup, brown sugar, port wine, and the remaining tablespoon of Worcestershire sauce.
Set it over medium heat and let it simmer for 2-3 minutes, stirring until the sugar has completely dissolved and the sauce is smooth. You’ll see it start to darken slightly and smell incredible.
Step 6- The Simmer (Dutch Oven)
Gently add all the broiled meatballs to the Dutch oven, stirring to coat them evenly in the glaze.
Cover the pot and reduce the heat to low. Let them simmer gently for 30 to 40 minutes. This slow simmer finishes cooking the meat to a safe temperature and lets the sauce thicken into a perfect, glossy coating.
Step 7- The Simmer (Slow Cooker)
For the slow cooker, make the sauce in a small saucepan on the stovetop, following the same instructions to dissolve the sugar.
Transfer the broiled meatballs to your slow cooker, pour the warm sauce over top, and give everything a gentle stir. Cook on the HIGH setting for about 1 hour. The result will be just as tender and flavorful.
Step 8- The Final Touch
If you’re using the fresh cranberries, now is the time. Stir them into the pot during the last 5 to 10 minutes of cooking.
This brief heat is enough to warm them through and let them soften just a bit, but they’ll keep their vibrant color and a pleasant, tangy pop. Serve straight from the pot, warm and inviting.
Serving as More Than an Appetizer
While they’re legendary party food, these meatballs can absolutely anchor a meal. Think beyond the toothpick.
For a comforting dinner, spoon them over a mound of creamy mashed potatoes or buttery egg noodles. The sauce acts as the richest gravy you’ve ever had. They’re also fantastic next to simple roasted vegetables, or with a chunk of crusty bread for dipping, ensuring not a drop of that glorious glaze goes to waste.
Tips
Little adjustments can make a good recipe truly your own. Here are a few ways to ensure success and maybe add a personal twist.
- For even cooking, let the broiled meatballs rest for a few minutes before adding them to the sauce. This helps them hold their shape.
- If your sauce seems a bit thin after cooking, remove the lid for the last 10-15 minutes. The extra simmer will help it reduce and thicken beautifully.
- No sweet red wine? A mix of grape juice with a teaspoon of balsamic vinegar makes a great non-alcoholic substitute with similar depth.
- Feel free to use a blend of ground meats. Half pork and half beef adds another layer of richness, while ground turkey works well for a lighter option.
- When forming the balls, dampen your hands slightly with water. This prevents the meat mixture from sticking to your palms and makes rolling much faster.
Make-Ahead Magic and Storage
This is a cook’s secret weapon. You can break the process into stages, making your actual serving day remarkably relaxed.
You can broil the meatballs and prepare the sauce up to two days in advance. Store them separately in the fridge. When you’re ready, combine them in your chosen pot and finish cooking. The flavor might even be better. Leftovers keep wonderfully for 3-4 days in the refrigerator, and they reheat like a dream on the stovetop or in the microwave.
Why This Recipe Stands Out
In a world of complicated holiday dishes, this one is deceptively simple. The ingredient list might have a few surprises, but the method is straightforward and forgiving.
It delivers a huge payoff in flavor and nostalgia. That balance of sweet and savory, the tender meat, the sticky glaze, it creates a specific kind of happiness on a plate. It’s the dish that disappears first from the buffet, and the one people quietly take the last of from the fridge later. And really, what better compliment is there than that?
Christmas Meatballs Recipe
Description
These Christmas meatballs are a holiday classic with a sweet-savory twist! Made with ground beef chuck, a rich sauce of ketchup, brown sugar, port wine, and a touch of Worcestershire, they’re juicy, addictive, and perfect for potlucks or festive dinners. Serve them with mashed potatoes or as party appetizers—either way, they disappear fast!
ingredients
Instructions
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In a large mixing bowl, combine ground beef, evaporated milk, breadcrumbs, 1 tablespoon Worcestershire sauce, and onion soup mix. Mix gently until just combined. Cover and refrigerate for at least 1 hour.
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Move oven rack to the top position (about 6 inches from broiler). Preheat broiler. Line baking sheet(s) with parchment paper.
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Portion meat mixture into ~36 small meatballs. Arrange on baking sheet with space between each.
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Broil 2–3 minutes per side until browned. Watch closely to avoid burning. Remove from oven.
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Dutch Oven Method
In a Dutch oven, combine ketchup, brown sugar, wine, and remaining 1 tbsp Worcestershire sauce. Simmer over medium heat 2–3 minutes until smooth. Add broiled meatballs, cover, and cook on low 30–40 minutes until meatballs reach 160°F and sauce thickens. -
Slow Cooker Method
In a saucepan, combine ketchup, brown sugar, wine, and remaining Worcestershire sauce. Heat 2 minutes until smooth. Transfer broiled meatballs to slow cooker, pour sauce over, and cook on HIGH for 1 hour (or until meatballs reach 160°F). -
Finishing Touch
If using cranberries, stir them in during the last 5–10 minutes of cooking. Keep warm on LOW (slow cooker) or covered on low heat (Dutch oven) until serving.
Nutrition Facts
Servings 12
Serving Size 3 meatballs
- Amount Per Serving
- Calories 442kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 10g50%
- Trans Fat 1g
- Cholesterol 105mg35%
- Sodium 980mg41%
- Potassium 620mg18%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 22g
- Protein 24g48%
- Calcium 8 mg
- Iron 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Broil meatballs and prep sauce 1–2 days in advance. Store separately in the fridge.
- Freezing: Flash-freeze raw or broiled meatballs, then store in freezer bags for up to 3 months. Freeze sauce separately.
- Meat swap: Try ground pork, turkey, or a beef-pork blend for variety.
- Sauce too thin? Cook uncovered for last 10 minutes to reduce and thicken.
- No wine? Use ½ cup grape juice + 1 tsp balsamic vinegar as a substitute.
Frequently Asked Questions
Can I make these meatballs without a slow cooker?
Yes! The Dutch oven stovetop method works perfectly and delivers the same rich flavor and tender texture.
Are these meatballs kid-friendly?
Absolutely! The sweet-savory sauce is mild and crowd-pleasing. Skip the wine and use the grape juice substitute if preferred.
How many meatballs per serving?
Each serving is about 3 meatballs (from a total of ~36), which pairs well with sides like mashed potatoes or crusty bread.