Name: Christmas Eve Meatballs: A Delicious & Easy Holiday Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 150 min
Yield: 6-8 servings
Ingredients: 2 lbs ground beef (80/20 blend for best flavor); 1 lb ground pork; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 cup breadcrumbs (panko preferred for a lighter texture); 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 2 large eggs, lightly beaten; 1/4 cup milk; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional, for a little heat); Salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 cup beef broth; 1/2 cup dry red wine (optional, but adds depth of flavor); 2 tablespoons sugar (to balance the acidity); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper to taste

Christmas Eve Meatballs: The star of your holiday appetizer spread is here! Imagine tender, flavorful meatballs simmering in a rich, savory sauce, their aroma filling your home with the comforting scent of Christmas. This isn't just a recipe; it's a tradition, a taste of home, and a guaranteed crowd-pleaser that will have everyone reaching for seconds (and thirds!).

In many Italian-American families, Christmas Eve is celebrated with the Feast of the Seven Fishes, a seafood-centric meal. However, for some, Christmas Eve Meatballs have become a cherished addition, offering a hearty and satisfying counterpoint to the lighter seafood dishes. While not traditionally part of the original feast, these meatballs represent the evolution of traditions, adapting to family preferences and regional influences.

What makes these meatballs so irresistible? It's the perfect combination of textures and flavors. The meatballs themselves are incredibly tender, thanks to a blend of ground meat, breadcrumbs, and aromatic seasonings. The sauce, slow-cooked to perfection, is rich, tangy, and slightly sweet, coating each meatball in a blanket of deliciousness. They are incredibly convenient to prepare ahead of time, freeing you up to enjoy the festivities. Whether served as an appetizer, a main course over pasta, or even in a slider bun, Christmas Eve Meatballs are a versatile and beloved dish that embodies the warmth and joy of the holiday season. I know my family can't wait to enjoy them every year!

Ingredients:

For the Meatballs:

2 lbs ground beef (80/20 blend for best flavor)
1 lb ground pork
1 large onion, finely chopped
4 cloves garlic, minced
1 cup breadcrumbs (panko preferred for a lighter texture)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
1/4 cup milk
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste

For the Sauce:

2 tablespoons olive oil
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup beef broth
1/2 cup dry red wine (optional, but adds depth of flavor)
2 tablespoons sugar (to balance the acidity)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste

Making the Meatballs:

Prepare the Aromatics: Start by finely chopping the onion and mincing the garlic. I like to use a food processor for the onion to get it really fine, but chopping by hand works just as well. Set these aside for now.
Combine the Wet Ingredients: In a large bowl, lightly beat the eggs. Then, add the milk and olive oil. Whisk these together until they are well combined. This helps to ensure the meatballs are moist and tender.
Combine the Dry Ingredients: In a separate bowl, combine the breadcrumbs, Parmesan cheese, parsley, oregano, basil, red pepper flakes (if using), salt, and pepper. Mix these dry ingredients thoroughly. This ensures even distribution of the flavors throughout the meatballs.
Mix Everything Together: Add the ground beef, ground pork, chopped onion, and minced garlic to the bowl with the wet ingredients. Gently sprinkle the dry ingredients over the meat mixture.
Gently Combine: This is the most important step! Use your hands to gently combine all the ingredients. Do not overmix! Overmixing will result in tough meatballs. Mix just until everything is evenly distributed. I find that using my hands is the best way to achieve this, but you can also use a large spoon or spatula.
Form the Meatballs: Now it's time to form the meatballs. I like to use a cookie scoop to ensure they are all the same size, about 1 1/2 to 2 inches in diameter. This helps them cook evenly. Gently roll each scoop of meat mixture into a smooth ball. Place the formed meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.
Chill the Meatballs (Optional but Recommended): Cover the baking sheet with plastic wrap and refrigerate the meatballs for at least 30 minutes. This helps them hold their shape during cooking and prevents them from falling apart. You can even chill them overnight for even better results.

Making the Sauce:

Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
Add the Tomatoes: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
Add the Broth and Wine: Pour in the beef broth and red wine (if using). Stir again to combine. The red wine adds a wonderful depth of flavor, but it's perfectly fine to omit it if you prefer.
Season the Sauce: Add the sugar, oregano, basil, thyme, bay leaf, salt, and pepper. Stir well to combine. The sugar helps to balance the acidity of the tomatoes.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours. The longer the sauce simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

Cooking the Meatballs:

There are a few ways you can cook the meatballs: baking, frying, or simmering directly in the sauce. I prefer a combination of frying and simmering in the sauce for the best flavor and texture.

Brown the Meatballs (Optional but Recommended): In a large skillet, heat a tablespoon of olive oil over medium-high heat. Working in batches, carefully add the meatballs to the skillet and brown them on all sides. This step adds a delicious caramelized flavor to the meatballs and helps them hold their shape in the sauce. Don't overcrowd the skillet, or the meatballs will steam instead of brown.
Simmer in the Sauce: Once the meatballs are browned (or if you're skipping the browning step), gently add them to the simmering sauce. Make sure the meatballs are mostly submerged in the sauce.
Simmer Together: Cover the pot and continue to simmer for at least 1 hour, or up to 2 hours. The longer they simmer, the more flavorful and tender the meatballs will become. Stir occasionally to prevent sticking and to ensure the meatballs are cooking evenly.

Serving:

Remove the Bay Leaf: Before serving, remove the bay leaf from the sauce.
Serve Hot: Serve the meatballs and sauce hot, over your favorite pasta (spaghetti, penne, or rigatoni are all great choices), polenta, or mashed potatoes.
Garnish: Garnish with fresh parsley and grated Parmesan cheese.

Tips for the Best Meatballs:

Don't Overmix: I can't stress this enough! Overmixing the meatball mixture will result in tough meatballs. Mix just until everything is combined.
Use a Good Quality Meat: Using a good quality ground beef and ground pork will make a big difference in the flavor of the meatballs. I recommend using an 80/20 blend of ground beef for the best flavor and moisture.
Chill the Meatballs: Chilling the meatballs before cooking helps them hold their shape and prevents them from falling apart.
Simmer Low and Slow: Simmering the meatballs in the sauce for a long time allows the flavors to meld together and makes the meatballs incredibly tender.
Taste and Adjust Seasoning: Always taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or sugar to balance the flavors.

Variations:

Italian Sausage: Substitute some of the ground pork with Italian sausage for a spicier flavor.
Different Herbs: Experiment with different herbs, such as rosemary or sage, to customize the flavor of the meatballs and sauce.
Vegetables: Add chopped vegetables, such as carrots, celery, or bell peppers, to the sauce for added flavor and nutrition.
Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
Sweet: Add a touch of balsamic vinegar to the sauce for a hint of sweetness and acidity.

Make Ahead Instructions:

The meatballs and sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the meatballs and sauce separately for up to 3 months. Thaw completely before reheating.

Freezing Instructions:

To freeze the meatballs, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. To freeze the sauce, let it cool completely and then transfer it to a freezer-safe container. Thaw both completely before reheating.

Conclusion:

This Christmas Eve, ditch the usual suspects and embrace a new tradition with these incredibly flavorful and surprisingly easy-to-make Christmas Eve Meatballs! I know, I know, you might be thinking, "Meatballs? For Christmas Eve?" But trust me on this one. These aren't your average, everyday meatballs. They're packed with festive flavors that will have everyone reaching for seconds (and thirds!). The combination of savory pork and beef, the subtle sweetness of dried cranberries, and the warmth of spices like nutmeg and cinnamon create a truly unforgettable taste experience. But the real reason these meatballs are a must-try is their versatility. They're not just a main course; they're a blank canvas for your culinary creativity! Imagine serving them as an appetizer, nestled in a warm, crusty bread roll with a dollop of cranberry sauce. Or, for a heartier meal, toss them with your favorite pasta and a creamy tomato sauce. For a truly festive touch, consider adding a splash of red wine to the sauce. The possibilities are endless! And speaking of variations, don't be afraid to experiment! If you're not a fan of cranberries, try substituting them with chopped dried cherries or apricots. For a spicier kick, add a pinch of red pepper flakes to the meat mixture. And if you're looking for a vegetarian option, you can easily adapt this recipe by using plant-based ground meat and vegetable broth. These Christmas Eve Meatballs are more than just a recipe; they're an invitation to create lasting memories with your loved ones. Picture this: the aroma of these delicious meatballs filling your home, the laughter of family and friends gathered around the table, and the joy of sharing a truly special meal. It's the kind of Christmas Eve magic that you'll cherish for years to come. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. So, this Christmas Eve, step outside your comfort zone and give these meatballs a try. I promise you won't be disappointed. Serving Suggestions: * Serve as an appetizer with toothpicks and a dipping sauce (cranberry sauce, sweet chili sauce, or a creamy garlic aioli). * Toss with your favorite pasta and a rich tomato sauce. * Create meatball sliders by serving them on mini buns with cranberry sauce and melted cheese. * Serve over mashed potatoes or polenta for a comforting and satisfying meal. * Add them to a festive Christmas Eve stew. Variations: * Substitute dried cranberries with chopped dried cherries or apricots. * Add a pinch of red pepper flakes for a spicier kick. * Use ground turkey or chicken instead of pork and beef. * Make them vegetarian by using plant-based ground meat and vegetable broth. * Add chopped nuts (walnuts, pecans, or pistachios) to the meat mixture for added texture and flavor. I can't wait to hear about your experience with this recipe! Please, try these Christmas Eve Meatballs and share your photos and comments below. Let me know what variations you tried and how your family and friends enjoyed them. Your feedback is invaluable, and it helps me continue to create delicious and memorable recipes for you. Happy cooking, and Merry Christmas!