Recipe Card
Delicious Holiday Meatballs to Impress Your Guests!
Ingredients
- 3 poundsground beef chuck: This is the primary ingredient (providing rich flavor and a satisfying texture. Using high-quality beef ensures tastier meatballs.)
- 114-ounce can evaporated milk: This adds moisture and richness, keeping the meatballs tender.
- 1/4 cupdry breadcrumbs: Acting as a binder (breadcrumbs also help in giving structure to your meatballs.)
- 2 tablespoonsWorcestershire sauce: This sauce offers a depth of flavor that enhances the overall taste of the meatballs.
- 11 ounce packet onion soup mix: Adds flavor complexity and a slight saltiness that elevates the dish.
- 2 cupsketchup: Forms the base of the sauce (contributing sweetness and tang.)
- 1 cupbrown sugar: This sweetener balances the acidity of the ketchup and complements the savory notes in the meatballs.
- 1/2 cupport wine or other sweet red wine: Provides depth and richness to the sauce (enhancing the overall flavor.)
- 1 cupfresh cranberries (optional: These add a burst of tartness and a festive touch to your dish.)
Instructions
- 1
Prepare the Mixture: In a large bowl, combine 3 pounds ground beef chuck, 1 (14-ounce) can evaporated milk, 1/4 cup dry breadcrumbs, 1 tablespoon Worcestershire sauce, and 1 packet onion soup mix. Mix until just combined—be gentle to keep the meatballs tender. Cover the bowl and chill the mixture for at least 1 hour.
- 2
Preheat the Oven: Set your oven to broil and position the rack about 6 inches from the top. Line baking sheets with parchment paper. This will prevent the meatballs from sticking and facilitate easy cleanup.
- 3
Shape the Meatballs: Using your hands or a small cookie scoop, shape the mixture into approximately 36 small meatballs. Arrange them on the prepared sheets, leaving space between each for even cooking.
- 4
Broil the Meatballs: Broil the meatballs for 2-3 minutes until browned. Carefully turn each meatball and broil for another 2 minutes until browned on both sides. If you’re using multiple trays, iterate these steps accordingly.
- 5
Make the Sauce (Dutch Oven Method): In a Dutch oven, combine 2 cups ketchup, 1 cup brown sugar, 1/2 cup port wine, and the remaining 1 tablespoon Worcestershire sauce. Simmer for 2-3 minutes until the sugar dissolves. Gently add the browned meatballs, cover the pot, and simmer on low for 30-40 minutes until the meatballs are cooked through and the sauce thickens.
- 6
Slow Cooker Method: If you prefer a slow cooker, dissolve the sauce ingredients by simmering them in a saucepan for 2 minutes. Transfer the browned meatballs to the slow cooker, pour the sauce over them, and cook on HIGH for 1 hour until they are done.
- 7
Finishing Touch: If you’re using fresh cranberries, add them to the pot 5 minutes before serving to allow them to soften and release juices without becoming mushy.