Christmas Meatballs Recipe

There's something about a plate of warm, saucy meatballs that just makes a gathering feel right. This recipe for Christmas Meatballs is that perfect, fuss-free party hero you've been looking for.

They're sweet, tangy, and ready in a flash, turning simple ingredients into something guests will genuinely love.

Why These Meatballs Shine

Their magic lies in a clever two-part cranberry attack. You get little bursts of chewy sweetness inside each meatball, thanks to dried cranberries mixed right into the beef.

Then, the whole lot gets draped in a glossy, zesty sauce that clings to every bite. It’s a one-two punch of flavor that feels special without any complicated steps.

Ingredients Needed for the Recipe

• Eggs: They act as the glue, binding all the delicious components together so your meatballs hold their shape.
• Onion Soup Mix: This little packet is a flavor powerhouse, instantly seasoning the meat with savory, oniony depth.
• Seasoned Bread Crumbs: These keep the texture tender and light, while adding their own subtle layer of herbs and spice.
• Dried Cranberries: Chopped up small, they give you surprising pockets of tart sweetness in every meatball.
• Fresh Parsley: A touch of fresh, herbal brightness that cuts through the richness beautifully.
• Lean Ground Beef: The hearty, savory base that makes these meatballs satisfying and substantial.
• Whole-Berry Cranberry Sauce: The star of the sauce, providing a fruity foundation and lovely pops of whole berry texture.
• Ketchup: It brings a familiar tang and a touch of sweetness, building complexity in the sauce.
• Beef Broth: This thins the sauce to the perfect, spoonable consistency and enriches the overall savoriness.
• Brown Sugar: It deepens the sauce’s sweetness and helps create that gorgeous, glossy coating.
• Onion: Finely chopped, it melts into the sauce, offering a gentle aromatic backbone.
• Cider Vinegar: A necessary splash of acidity that wakes up all the other flavors and balances the sweetness.

How to make ?

Step 1 - Mixing the Meat

In a large bowl, combine the beaten eggs, onion soup mix, bread crumbs, chopped dried cranberries, and parsley. Stir that up until it looks like a chunky, fragrant paste.

Now, add your ground beef. Use your hands, gently, just until everything is mixed. Overworking it will make the meatballs tough, so a light touch is key here.

Step 2 - Shaping and Microwaving

Roll the mixture into one-inch balls, about the size of a walnut. Don't pack them too tightly; a loose roll is perfect.

Place a third of them on a microwave-safe plate, cover with waxed paper, and microwave for 2-3 minutes. Drain them on paper towels and repeat. This batches method ensures they cook evenly without steaming each other.

Step 3 - Creating the Sauce

In a separate microwave-safe dish, stir together the cranberry sauce, ketchup, beef broth, brown sugar, onion, and vinegar. It will look messy, but that's okay.

Cover it and microwave for 3-4 minutes, giving it a good stir halfway. You're looking for it to become hot and bubbly, with the sugar fully dissolved.

Step 4 - The Grand Finale

Carefully add all the cooked meatballs to that glorious, hot sauce. Give them a gentle stir to coat every single one.

Cover the dish again and microwave for one final minute, just until everything is piping hot and ready to serve. That's it, you're done.

Your Game Plan for Serving

For a party, keep it classic. Transfer everything to a slow cooker set on "warm" or a nice serving bowl with a spoon and a pile of toothpicks nearby.

If you're turning this into a weeknight dinner, forget the toothpicks. Spoon them over a big bed of fluffy mashed potatoes or buttery egg noodles. The sauce makes an incredible gravy.

Tips

• For uniformly-sized meatballs, use a small cookie scoop or a measuring tablespoon to portion the mixture before rolling.
• If you only have jellied cranberry sauce, use it, but warm it with the beef broth first to thin it out before adding the other sauce ingredients.
• Fresh parsley is wonderful, but in a pinch, one teaspoon of dried parsley works fine in the meatball mix.
• Letting the shaped meatballs rest in the fridge for 15 minutes before cooking helps them hold their shape even better.

Clever Twists on the Classic

Feel free to play with the meat. A mix of half ground beef and half ground pork adds fantastic moisture and flavor. For a lighter take, ground turkey works well too.

The sauce is also your canvas. A tablespoon of soy sauce adds umami depth, a spoonful of Dijon mustard brings sharpness, or a pinch of red pepper flakes introduces a warm, subtle heat.

Storing Your Leftovers

Any leftovers will keep happily in the fridge, sealed in an airtight container, for up to three days. The flavors actually meld and get even better overnight.

Reheating is simple. Just warm them gently in a saucepan on the stove with a splash of water or broth, or microwave them covered until hot. They freeze beautifully, too, for up to three months.