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Festive glazed meatballs garnished and served warm
Isaac blogger

Easy Christmas Meatballs

Tender holiday meatballs coated in a glossy sweet-and-savory sauce. This festive appetizer is perfect for parties, potlucks, and make-ahead entertaining.
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Prep Time 25 minutes
Cook Time 3 hours
Chill Time 1 hour
Total Time 4 hours 25 minutes
Servings: 12
Course: Appetizer, Dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Meatballs
  • 3 lb ground beef chuck (80–85% lean)
  • ¾ cup evaporated milk
  • 1½ cup dry breadcrumbs
  • 2 tbsp Worcestershire sauce, divided
  • 1 1-oz packet onion soup mix
  • Sauce
  • 2 cups ketchup
  • 1 cup brown sugar
  • ½ cup grape juice
  • 1 tbsp balsamic vinegar
  • 1 cup fresh cranberries (optional)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Mix & Chill
  4. Gently mix ground beef, evaporated milk, breadcrumbs, onion soup mix, and 1 tbsp Worcestershire sauce until just combined. Cover and refrigerate 1 hour to firm mixture.
  5. Form Meatballs
  6. Shape into 1–1½ inch meatballs and place on lined baking sheet.
  7. Broil for Structure
  8. Broil on HIGH 5–7 minutes on upper rack, turning once, until surfaces are lightly browned.
  9. Make Sauce
  10. In saucepan, whisk ketchup, brown sugar, grape juice, balsamic vinegar, and remaining Worcestershire sauce. Heat over medium until smooth.
  11. Finish Cooking
  12. Choose one method:
  13. Slow Cooker:
  14. Cook on LOW 2–3 hours or HIGH 1–1.5 hours.
  15. Stovetop:
  16. Simmer over low heat 20–25 minutes.
  17. Cook until meatballs reach 165°F and are no longer pink in the center.
  18. Serve
  19. Stir in cranberries during final minutes if using. Serve warm.

Notes

  • Do not overmix the meat mixture or the meatballs may become dense.
  • Shape meatballs in uniform sizes so they cook evenly.
  • Broiling the meatballs first helps them hold their shape in the sauce.
  • Cook meatballs until fully cooked through with no pink centers.
  • Refrigerate leftovers within 2 hours and store in an airtight container for up to 4 days.
  • Reheat gently until heated through before serving.