For a richer flavor, try using a combination of ground beef and ground pork. If you don't have port wine, you can substitute with red grape juice or cranberry juice. These meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking. Serve these meatballs as an appetizer with toothpicks, or as a main course over mashed potatoes or rice.
Grandma's Christmas Meatballs
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs 30 mins
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SERVING12 People
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VIEWS12
These perfectly seasoned Christmas Meatballs are simmered in a luscious, tangy sauce, making them an irresistible holiday appetizer or a comforting main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol106 mg
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Fiber0 g
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Protein22 g
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Saturated Fat14 g
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Sodium812 mg
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, gently combine ground chuck, evaporated milk, bread crumbs, 1 tablespoon Worcestershire sauce, and onion soup mix until just incorporated. Be careful not to overmix. Cover and refrigerate for at least 1 hour. (1 hour)
02
StepPosition an oven rack approximately 6 inches from the broiler and preheat the broiler to high.
03
StepUsing slightly wet hands, form the meat mixture into approximately 36 small, uniform meatballs. Place the meatballs onto a baking sheet lined with parchment paper for easy cleanup.
04
StepBroil the meatballs in the preheated oven until lightly browned on all sides, about 2-3 minutes per side. (4-6 minutes total)
05
StepTransfer the browned meatballs to a slow cooker.
06
StepIn a medium saucepan over medium heat, combine ketchup, brown sugar, port wine, and the remaining 1 tablespoon of Worcestershire sauce. Cook, stirring occasionally, until the sugar is fully dissolved and the sauce is smooth and slightly thickened. (2 minutes)
07
StepPour the prepared sauce evenly over the meatballs in the slow cooker.
08
StepCook on High for at least 1 hour, or until the meatballs are cooked through and the sauce has thickened to your liking. For best results, cook on Low for 2-3 hours. An instant-read thermometer inserted into the center of a meatball should register at least 160 degrees F (71 degrees C). (1-3 hours)
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Bailey Hackett
Jun 28, 2025I made these for Christmas dinner, and they were a huge success. The sauce is absolutely delicious!
Demarco Hauck
Jun 25, 2025I love how easy these are to make. I often double the recipe so I have leftovers for the week.
Destin Kreiger
Jun 20, 2025These meatballs were a hit at my holiday party! Everyone loved the sweet and savory flavor.