Christmas Eve Meatballs: A Delicious & Easy Recipe

Christmas Eve Meatballs: the very words conjure up images of cozy kitchens, twinkling lights, and the warm, comforting aroma of simmering tomato sauce. But these aren’t just any meatballs; they’re a tradition, a taste of heritage, and a guaranteed crowd-pleaser that graces countless tables every December 24th. I remember as a child, the anticipation building all day, knowing that the scent of these meatballs meant Christmas was truly here.

The tradition of serving meatballs on Christmas Eve, particularly in Italian-American families, stems from the “Feast of the Seven Fishes,” a celebration of seafood that abstains from meat until Christmas Day. However, for many families, a small indulgence of Christmas Eve Meatballs offers a delicious compromise, a savory prelude to the seafood feast or a comforting alternative for those who prefer something a little different.

What makes these meatballs so beloved? It’s the perfect combination of textures: tender, juicy meatballs simmered in a rich, flavorful tomato sauce. The simplicity of the ingredients belies the depth of flavor achieved through slow cooking and the love poured into each batch. They’re easy to prepare ahead of time, making them ideal for busy holiday schedules, and their comforting taste is universally appealing. Whether served as an appetizer, a main course over pasta, or even on crusty bread as a mini-sandwich, Christmas Eve Meatballs are a guaranteed hit. So, let’s dive into this cherished recipe and create a Christmas Eve tradition of your own!

this Recipe

Ingredients:

• For the Meatballs:
• 1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
• 0.5 lb ground pork (adds richness and depth)
• 1 cup breadcrumbs (plain, unseasoned)
• 1/2 cup milk (whole milk preferred)
• 1 large egg, lightly beaten
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil (for browning)
• For the Sauce:
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 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 great flavor)
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (to balance the acidity)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish (optional)

Preparing the Meatballs:

1. In a large bowl, combine the ground beef and ground pork. Gently break up any large clumps with your hands. Be careful not to overmix, as this can make the meatballs tough.
2. In a separate small bowl, combine the breadcrumbs and milk. Let this mixture sit for a few minutes to allow the breadcrumbs to absorb the milk. This will help keep the meatballs moist.
3. Add the soaked breadcrumb mixture, egg, Parmesan cheese, parsley, minced garlic, chopped onion, oregano, basil, and red pepper flakes (if using) to the bowl with the meat.
4. Season generously with salt and freshly ground black pepper. Remember that the sauce will also be seasoned, so don’t overdo it here, but don’t be shy either.
5. Using your hands, gently mix all the ingredients together until just combined. Again, be careful not to overmix.
6. Roll the meat mixture into meatballs, about 1 to 1.5 inches in diameter. I like to use a small cookie scoop to ensure they are all uniform in size. This helps them cook evenly. Place the meatballs on a baking sheet lined with parchment paper.

Browning the Meatballs:

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You’ll want a pot large enough to hold all the meatballs and the sauce later.
2. Working in batches, carefully place the meatballs in the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the temperature of the oil and cause the meatballs to steam instead of brown.
3. Brown the meatballs on all sides, turning them occasionally with tongs. This step is important for developing flavor and creating a nice crust on the meatballs. Don’t worry about cooking them all the way through at this point; they will finish cooking in the sauce.
4. Remove the browned meatballs from the pot and set them aside on a plate.

Making the Sauce:

1. Add the remaining olive oil to the pot (if needed). Add the chopped onion and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
4. Add the beef broth and red wine (if using). Stir again.
5. Stir in the oregano, basil, sugar, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
6. Bring the sauce to a simmer, then reduce the heat to low.

Simmering the Meatballs in Sauce:

1. Gently add the browned meatballs to the sauce. Make sure the meatballs are mostly submerged in the sauce.
2. Cover the pot and simmer for at least 1.5 to 2 hours, or even longer for a richer flavor. The longer they simmer, the more tender and flavorful the meatballs will become. Stir occasionally to prevent sticking.
3. Check the meatballs for doneness. They should be cooked through and very tender. The internal temperature should reach 160°F (71°C).
4. If the sauce becomes too thick during simmering, you can add a little more beef broth or water to thin it out.
5. Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, oregano, or basil to your liking.

Serving:

1. Serve the meatballs and sauce over your favorite pasta, such as spaghetti, linguine, or penne.
2. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese, if desired.
3. These meatballs are also delicious served on crusty bread as meatball subs.
4. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Tips for the Best Meatballs:

• Don’t overmix the meat: Overmixing can result in tough meatballs. Mix just until the ingredients are combined.
• Use a good quality ground beef: An 80/20 blend of ground beef is ideal for flavor and moisture.
• Soak the breadcrumbs: Soaking the breadcrumbs in milk helps keep the meatballs moist.
• Brown the meatballs: Browning the meatballs before simmering them in the sauce adds depth of flavor.
• Simmer for a long time: Simmering the meatballs in the sauce for at least 1.5 to 2 hours allows the flavors to meld together and the meatballs to become very tender.
• Taste and adjust the seasoning: Taste the sauce and adjust the seasoning as needed to your liking.

Variations:

• Italian Sausage: Substitute some of the ground pork with Italian sausage for a spicier flavor.
• Different Herbs: Experiment with different herbs, such as thyme, rosemary, or marjoram.
• Vegetables: Add finely chopped vegetables, such as carrots, celery, or zucchini, to the meatball mixture for added nutrients and flavor.
• Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
• Sweet: Add a tablespoon of honey or maple syrup to the sauce for a touch of sweetness.

Make Ahead Instructions:

• The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.
• The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days.
• To freeze the meatballs, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to 3 months.
• To freeze the sauce, let it cool completely and then transfer it to a freezer bag or container. It can be stored in the freezer for up to 3 months.

Conclusion:

And there you have it! These Christmas Eve Meatballs are more than just a recipe; they’re a warm hug on a cold winter night, a tradition waiting to be made, and a flavor explosion that will have everyone reaching for seconds (and thirds!). I truly believe this is a must-try recipe, not just for Christmas Eve, but for any occasion that calls for comfort food and happy faces.

Why is it a must-try? Well, beyond the incredible taste, it’s the simplicity. The ingredients are readily available, the steps are straightforward, and the result is a dish that tastes like you spent hours slaving away in the kitchen (even if you didn’t!). The combination of savory meatballs, the tangy-sweet sauce, and the subtle hint of spice creates a symphony of flavors that will dance on your palate. It’s a crowd-pleaser, a conversation starter, and a memory maker all rolled into one delicious meatball.

But the beauty of this recipe lies in its versatility. Feel free to experiment and make it your own!

Serving Suggestions and Variations:

* Classic Christmas Eve: Serve these meatballs as part of your traditional Christmas Eve feast, alongside mashed potatoes, roasted vegetables, and crusty bread for soaking up all that delicious sauce.
* Party Appetizer: Skewer the meatballs and serve them as a delightful appetizer at your next holiday gathering or potluck. A small dish of extra sauce for dipping is always a welcome addition.
* Meatball Subs: Transform these meatballs into a hearty and satisfying meatball sub. Load them onto toasted hoagie rolls, top with provolone cheese, and broil until bubbly and golden brown.
* Pasta Night: Toss the meatballs with your favorite pasta (spaghetti, penne, or rigatoni all work well) for a quick and easy weeknight dinner.
* Spice it Up: Add a pinch of red pepper flakes to the sauce for a little extra heat.
* Make it Vegetarian (Almost!): While traditionally made with meat, you could substitute with plant-based meatballs for a vegetarian-friendly version. The sauce will still be the star!
* Slow Cooker Option: For an even easier preparation, you can cook the meatballs in the slow cooker. Simply brown the meatballs, then transfer them to the slow cooker with the sauce. Cook on low for 4-6 hours, or until the meatballs are tender.

I’m so excited for you to try this recipe and experience the joy of these Christmas Eve Meatballs for yourself. I know you’ll love them as much as my family and I do.

So, what are you waiting for? Gather your ingredients, put on some festive music, and get cooking! I promise you won’t regret it.

And most importantly, I’d love to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. Let’s spread the joy of these delicious meatballs far and wide! Happy cooking, and happy holidays! I can’t wait to see your creations and hear all about your own Christmas Eve Meatballs traditions.