Description
These Christmas meatballs are a festive appetizer or main dish, perfect for holiday gatherings. Sweet, savory, and tangy, they’re coated in a luscious cranberry and barbecue sauce, making them irresistible!
Ingredients
Units
Scale
For the meatballs:
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork
- 1/2 cup (50 g) breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley (or fresh, finely chopped)
For the sauce:
- 1 cup (250 ml) cranberry sauce (smooth or whole berry)
- 1/2 cup (120 ml) barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground cinnamon (optional, for a festive touch)
Instructions
Prepare the Meatballs:
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
- Mix the ingredients:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, onion, garlic, salt, pepper, and parsley. Mix gently with your hands until just combined.
- Shape the meatballs:
- Roll the mixture into 1-inch (2.5 cm) meatballs and place them on the prepared baking sheet.
- Bake:
- Bake for 18-20 minutes, or until the meatballs are golden and cooked through.
Prepare the Sauce:
- Make the sauce:
- In a large skillet or saucepan, combine the cranberry sauce, barbecue sauce, brown sugar, Worcestershire sauce, and cinnamon (if using). Heat over medium heat, stirring occasionally, until smooth and simmering.
- Add the meatballs:
- Add the baked meatballs to the sauce and gently toss to coat them evenly. Simmer for 5-7 minutes, allowing the flavors to meld.
Serving Suggestions:
- Serve the meatballs warm as an appetizer with toothpicks.
- Pair them with mashed potatoes, rice, or crusty bread for a main course.
- Garnish with chopped parsley or a sprinkle of grated Parmesan for added flair.
Notes
- These meatballs can be made ahead and reheated in the sauce before serving.
- Swap the cranberry sauce for lingonberry or red currant jelly for a different twist.
- For a spicier kick, add a pinch of cayenne pepper to the sauce.