Christmas Meatballs
Christmas Meatballs combine savory ground beef with tangy dried cranberries and orange zest, glazed in a spiced cranberry sauce. Perfect for parties, they can be made ahead and heated just before serving! Makes about 3 dozen.
Ingredients
For the Meatballs:
- 2 large eggs, lightly beaten
- ½ package onion soup mix
- ½ tsp salt
- ⅓ cup chopped white onion, finely diced
- ⅓ cup chopped red onion, finely diced
- ½ cup breadcrumbs, seasoned
- ¼ cup dried cranberries, chopped
- 1-2 tsp orange peel, finely zested
- 2 Tbsp minced fresh parsley
- 1-½ pounds lean ground beef, 90% lean
For the Sauce:
- 1 14 ounce can whole-berry cranberry sauce
- ¾ cup ketchup
- ½ cup beef broth, or any broth
- 3 Tbsp dark brown sugar
- 3 Tbsp finely chopped onion
- ½ tsp ginger
- 2 tsp cider vinegar
- 1 pkg Pretzel sticks
Equipment
Instructions
- In a large bowl, add the eggs, onion soup mix, salt, both onions, breadcrumbs, dried cranberries, orange zest, fresh minced parsley, and the ground beef. Gently mix together using your hands, until barely combined. Mix lightly but thoroughly. The secret to good meatballs is to not over mix! Shape into 1-inch balls.
- Place on a baking sheet lined with either foil or parchment paper, and bake at 350 degrees for 20-30 minutes, depending on the size of your meatballs.
- In a large pot on medium heat, mix the sauce ingredients, cooking (and stirring) for 5 minutes. Turn the heat down to low, add the meatballs, and cook for an additional 10 minutes, gently stirring a couple of times.
Notes
- Meatball storage: Properly stored in an airtight container, your leftover Christmas meatballs will keep in the refrigerator for 3 to 4 days.
- Freezing and reheating: You can store these appetizer meatballs with sauce in the freezer for up to 3 months in an airtight container or freezer bag. To reheat, thaw them in the refrigerator overnight and then warm them gently in a saucepan on the stove or in a slow cooker.
- Make ahead: You can make the sauce a day or two ahead and store it in an airtight container in the fridge. The meatballs can also be made, cooled, and then frozen until ready to use. On the day of your party, add the frozen meatballs and the sauce directly to a crock pot and cook on high for 4 hours. It’s as easy as that!
- Gluten-free: Use gluten-free breadcrumbs and ensure your onion soup mix and broth are certified gluten-free.Ground meat: Substitute the ground beef with an equal mix of ground pork and turkey for a different flavor profile.
- Spicy kick: Add a pinch of red pepper flakes to the sauce for a gentle heat.
Nutrition Facts
Calories: 152kcal, Carbohydrates: 15g, Protein: 14g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 62mg, Sodium: 544mg, Potassium: 300mg, Fiber: 1g, Sugar: 9g, Vitamin A: 118IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 2mg