Christmas Meatballs
Transform your holiday spread with these irresistible Christmas Meatballs, a perfect balance of savory and sweet flavors that capture the essence of the season. Made with a tender blend of ground beef and pork, Parmesan cheese, and warming herbs like thyme and rosemary, these meatballs are seared to perfection before being simmered in a festive cranberry-orange glaze. Infused with hints of cinnamon and nutmeg, the glaze adds a delightful tangy sweetness that will have everyone reaching for seconds. Ready in just 50 minutes, these versatile meatballs make an elegant holiday appetizer or a comforting main dish served over creamy mashed potatoes. Bring warmth and cheer to your table with this crowd-pleasing holiday recipe!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely diced
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 1 cup Cranberry sauce (whole berry)
- 0.25 cup Ketchup
- 2 tablespoons Brown sugar
- 2 tablespoons Orange juice
- 0.25 teaspoon Ground cinnamon
- 0.125 teaspoon Ground nutmeg
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, diced onion, milk, salt, black pepper, dried thyme, and dried rosemary. Mix until just combined; avoid overmixing.
Using your hands or a small scoop, form the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Heat olive oil in a large skillet over medium heat. Working in batches, sear the meatballs on all sides until browned, about 5 minutes per batch. Remove the browned meatballs and set them aside.
In the same skillet, reduce the heat to low and stir together the cranberry sauce, ketchup, brown sugar, orange juice, ground cinnamon, and ground nutmeg to create the glaze.
Add the browned meatballs back into the skillet, ensuring they are coated in the glaze. Cover and simmer over low heat for 15-20 minutes, stirring occasionally to evenly coat the meatballs.
Once the glaze has thickened and the meatballs are fully cooked, transfer them to a serving dish.
Garnish with fresh rosemary or parsley if desired, and serve warm as an appetizer or with mashed potatoes for a main dish.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 129.1 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 517 mg | 40% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
