Name: Grandma’s Christmas Meatballs Recipe
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 3 pounds ground beef chuck; 1 (14-ounce) can evaporated milk; 1/4 cup dry breadcrumbs; 2 tablespoons Worcestershire sauce, divided; 1 (1 ounce) packet onion soup mix; 2 cups ketchup; 1 cup brown sugar; 1/2 cup port wine or other sweet red wine; 1 tablespoon Worcestershire sauce (remaining from the 2 tablespoons); 1 cup fresh cranberries (optional)

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Introduction

Grandma’s Christmas Meatballs are a nostalgic holiday favorite, offering tender, flavorful meatballs simmered in a sweet and tangy sauce. Perfect for gatherings, this recipe brings warmth and tradition to your festive table.

A white dish filled with shiny, dark brown glazed meatballs that have visible small bits of red peppers and herbs inside. Bright red whole cranberries and sprigs of fresh green thyme are scattered around the meatballs for color contrast. A woman's hand with white nail polish is using a small silver fork to hold one meatball above the pile. The background shows a white marbled surface and a neutral beige cloth under the dish. The meatballs look moist with a sticky sauce coating them evenly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds ground beef chuck
1 (14-ounce) can evaporated milk
1/4 cup dry breadcrumbs
2 tablespoons Worcestershire sauce, divided
1 (1 ounce) packet onion soup mix
2 cups ketchup
1 cup brown sugar
1/2 cup port wine or other sweet red wine
1 cup fresh cranberries, optional

Instructions

Step 1: In a large mixing bowl, combine the ground beef, evaporated milk, breadcrumbs, 1 tablespoon of Worcestershire sauce, and onion soup mix. Stir until the mixture just comes together. Cover and refrigerate for at least 1 hour.
Step 2: Move the oven rack to the highest level, about 6 inches from the top, and preheat the oven to broil. Line one or two baking sheets with parchment paper.
Step 3: Portion the meat mixture into approximately 36 small meatballs and place them on the lined baking sheet(s) with space between each meatball.
Step 4: Broil the meatballs for 2-3 minutes until they begin to brown. Turn the meatballs and broil for another 2 minutes on the other side. Repeat if necessary for multiple trays. Remove from the oven.
Step 5: For the Dutch oven method, combine the ketchup, brown sugar, wine, and remaining Worcestershire sauce in the Dutch oven. Simmer over medium heat for 2-3 minutes until the sugar dissolves and the sauce is smooth. Add the broiled meatballs, cover, and simmer on low heat for 30-40 minutes until the meatballs reach 160°F and the sauce thickens.
Step 6: For the slow cooker method, combine the ketchup, brown sugar, wine, and remaining Worcestershire sauce in a medium saucepan over medium heat. Cook for about 2 minutes until the sugar dissolves and the mixture is smooth.
Step 7: Transfer the broiled meatballs to a slow cooker, pour the sauce over them, and cook on HIGH for 1 hour until the meatballs reach 160°F and the sauce thickens.
Step 8: If using fresh cranberries, stir them in about 5 minutes before serving. Keep the Dutch oven covered on low heat or set the slow cooker to LOW until ready to serve. Enjoy!

Tips & Variations

Substitute port wine with a sweet red grape juice for a non-alcoholic version without compromising sweetness.
For extra flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the meat mixture.
Fresh cranberries add a festive tartness but can be omitted if unavailable—dried cranberries also work well.
Broiling the meatballs before simmering helps seal in juices and enhances the texture.

Storage

Store leftover meatballs with sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent drying out. You can also freeze the cooked meatballs and sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white round pot filled with about 15 dark brown meatballs covered in a shiny thick reddish-brown sauce, garnished with bright green parsley leaves and a few small red berries, resting on a dark gray cloth on a wooden table. The background is softly blurred with Christmas decorations of green branches, red and gold baubles, and warm yellow lights creating a festive mood. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meat mixture and form meatballs a day in advance. Keep them refrigerated and broil just before cooking in the sauce for best results.

What if I don’t have a Dutch oven or slow cooker?

You can simmer the meatballs and sauce gently in a covered saucepan over low heat for 30-40 minutes, stirring occasionally, until cooked through and the sauce thickens.