Christmas Meatballs Recipe

Right, let’s talk Christmas Meatballs. This isn’t just any meatball recipe; it’s the recipe that’s saved Christmas Eve dinners (and a fair few rainy November tea times!) more times than I care to admit. After years of perfecting, I’ve finally landed on a version my two little darlings, bless their cotton socks, actually agree on. And if they agree, you know it’s a winner. I promise you, this recipe will bring a bit of festive cheer to your table without all the fuss and bother.

Why This Recipe Works

Forget slaving away in the kitchen for hours. These Christmas Meatballs are all about maximum flavour with minimum effort. They’re perfect for busy families because:

• Straightforward Method: No fancy techniques or hard-to-find ingredients. Just simple, easy-to-follow steps.
• Child-Approved: I’ve been making variations of this for over 8 years, and this is the one my kids request the most!
• Budget-Friendly: Uses ingredients you likely already have in your cupboard or can easily find at your local supermarket.

Ingredients

• 500g minced beef (or a mix of beef and pork)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 50g breadcrumbs (I use stale bread blitzed in the food processor)
• 1 egg, beaten
• 2 tbsp cranberry sauce
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• 400g tin chopped tomatoes
• 100ml beef stock
• 1 tbsp Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Ingredient Notes

A few little pointers to make sure you’re on the right track:

• Minced Beef: I usually go for a lean mince to avoid too much grease. A mix of beef and pork adds a richer flavour, but it’s entirely up to you.
• Cranberry Sauce: Don’t be shy with it! It’s the secret ingredient that gives these meatballs their festive twist. Any shop-bought cranberry sauce will do, but homemade is always a treat if you have the time.
• Mixed Spice: A staple in most British kitchens, but if you don’t have any, you can create your own blend using cinnamon, nutmeg, and cloves.
• Breadcrumbs: I always whizz up stale bread in my food processor. It’s cheaper and reduces food waste. If you don’t have stale bread, panko breadcrumbs work well too.

Step-by-Step Instructions

Right, let’s get cooking! Follow these simple steps, and you’ll have a delicious batch of Christmas Meatballs in no time.

Step 1: In a large bowl, combine the minced beef, chopped onion, minced garlic, breadcrumbs, beaten egg, cranberry sauce, mixed spice, cinnamon, salt, and pepper. Mix well with your hands until everything is thoroughly combined. Don’t be afraid to get your hands in there – it’s the best way to ensure the mixture is evenly distributed.

Step 2: Roll the mixture into small meatballs, about 2-3cm in diameter. I find it’s easier to work with slightly damp hands to prevent the mixture from sticking. Aim for roughly the same size so they cook evenly.

Step 3: Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, carefully add the meatballs and brown them on all sides. You might need to do this in batches to avoid overcrowding the pan. This step is all about building flavour, so don’t rush it.

Step 4: Once the meatballs are browned, remove them from the pan and set aside. In the same pan, add the tinned chopped tomatoes, beef stock, and Worcestershire sauce. Bring to a simmer, stirring occasionally.

Step 5: Gently add the browned meatballs back into the sauce. Reduce the heat to low, cover the pan, and simmer for at least 30 minutes, or until the meatballs are cooked through and the sauce has thickened. The longer they simmer, the more flavourful they become!

Step 6: Serve the Christmas Meatballs hot, garnished with fresh parsley. They’re lovely with mashed potatoes, rice, or even just on their own with crusty bread for dipping.

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks that make this recipe even easier and tastier:

• Don’t Overmix: Overmixing the meatball mixture can result in tough meatballs. Mix just until everything is combined.
• Make Ahead: The meatballs can be made ahead of time and stored in the fridge for up to 24 hours before cooking.
• Freeze for Later: Cooked meatballs freeze brilliantly. Just cool them completely, then transfer them to a freezer bag or container.
• Spice it Up: If you like a bit of heat, add a pinch of chilli flakes to the meatball mixture or the sauce.
• Kid-Friendly Hack: My youngest isn’t keen on onions, so I often grate them instead of chopping them. They practically disappear into the mixture!
• Sauce Consistency: If the sauce is too thick, add a splash more beef stock. If it’s too thin, simmer it for a bit longer without the lid.
• Breadcrumb Substitute: If you don’t have breadcrumbs, try using crushed crackers or even ground oats.

Storage & Meal Prep

These Christmas Meatballs are perfect for meal prepping and batch cooking.

• Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: Cooked and cooled meatballs can be frozen for up to 2 months. Thaw them in the fridge overnight before reheating.
• Reheating: Reheat the meatballs in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat them in the microwave.
• Make Ahead: You can prepare the meatballs and sauce separately up to 2 days in advance. Store them in the fridge and combine them when you’re ready to cook.
• Batch Cooking: Double or triple the recipe and freeze individual portions for quick and easy weeknight meals.

Substitutions & Variations

Fancy putting your own spin on things? Here are a few ideas:

• Gluten-Free: Use gluten-free breadcrumbs to make this recipe gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Vegetarian: For a vegetarian version, try using a plant-based mince alternative. I’ve tried it with a lentil-based mince before, and it works surprisingly well!
• Turkey Meatballs: Swap the beef mince for turkey mince for a lighter option.
• Spiced Apple Sauce: Replace the cranberry sauce with spiced apple sauce for a different festive flavour. My family actually preferred this variation last year!

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the meatballs are cooked through?

The meatballs are cooked through when they are firm to the touch and no longer pink inside. If you’re unsure, you can cut one open to check. The internal temperature should reach 75°C (165°F).

Can I use different types of meat?

Yes, you can use a variety of meats in this recipe. Ground pork, turkey, or even lamb would work well. A mixture of beef and pork is my personal favourite.

Are these meatballs suitable for children?

Definitely! My children love them. The cranberry sauce adds a touch of sweetness that kids enjoy. However, you can adjust the amount of spice to suit their taste preferences.

How do I store leftovers properly?

Allow the meatballs to cool completely before transferring them to an airtight container. Store them in the fridge for up to 3 days. Reheat thoroughly before serving.

Can I freeze these meatballs?

Yes, these meatballs freeze beautifully. Place the cooked and cooled meatballs in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw them in the fridge overnight before reheating.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Brown the meatballs as instructed, then transfer them to the slow cooker. Pour the sauce over the meatballs and cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions

These Christmas Meatballs are incredibly versatile. Here are a few serving ideas:

• Mashed Potatoes: A classic combination! The creamy mashed potatoes perfectly complement the rich sauce.
• Rice: Serve the meatballs over a bed of fluffy rice for a simple and satisfying meal.
• Crusty Bread: Perfect for mopping up all that delicious sauce.
• Pasta: Toss the meatballs and sauce with your favourite pasta shape for a comforting weeknight dinner.
• Festive Canapés: Serve the meatballs on cocktail sticks as festive canapés.

Portion wise, I usually allow about 4-5 meatballs per person as a main course. My family enjoys them with a side of steamed green beans or a simple salad.

So there you have it – my go-to recipe for Christmas Meatballs. I hope you and your family enjoy them as much as we do. Don’t be afraid to experiment with different flavours and make them your own. And please, do let me know in the comments how they turn out! I love hearing your feedback and seeing your creations. Now, go on, get cooking and spread a little festive cheer. Happy cooking!

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