3 Great Holiday Meatball Recipes

0 Posted by - November 25, 2012 - Appetizer Recipes, Holidays

meatball recipeThe holidays. When you think of them, many things come to mind. When you narrow down that thinking to the food spread, one of the most common items to be named off is “meatballs!”. Not just any meatball though, we’re talking about holiday meatballs. The type that is made to be eaten on their own, oftentimes line an entire crock pot and are picked at for hours on end at holiday gatherings. Everyone always asks… “Can I have the meatball recipe” to the chef. Often times being met with the words “it’s a secret”. I’m here to share that secret with you. This is a story about three great holiday meatball recipes.

Italian Meatballs

~2 tbsp Flour
~2 tbsp Butter
~2 lb Ground Beef Chuck
~16 oz Stewed Tomatoes
~1/2 tsp Thyme
~1 tsp Basil
~1 x Cherry Tomatoes
~1 ea Medium Onion, Chopped

Instructions for Meatballs:

Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes.

Mix reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick.

Cocktail Meatballs

2 lbs frozen meatballs (any flavor, small size preferred)

1 (12-oz) bottle chili sauce

1 c firmly packed brown sugar

1 (16-oz) can whole berry cranberry sauce

1 (16-oz) can sauerkraut, with liquid

Pre-heat oven to 250̊.  Pour chili sauce into a large bowl, and add brown sugar, cranberry sauce, and sauerkraut.  Mix well, and stir in meatballs.  Pour into a large (9” x 13”) glass baking dish.  Bake 2 to 2½ hours.

Refrigerate if you don’t intend to serve them right away—they keep well for several days. To reheat, a crock pot works well, as does the microwave if you’re in a hurry.

The ingredients may seem like a strange combination, but no one ever suspects the sauerkraut, and it seems like I am always asked for the recipe when these are served.


For the meatballs

  • 1/2 lb pork ground
  • 1/2 lb beef ground
  • 1 tsp garlic or onion salt
  • 1/4 tsp cayenne pepper
  • Black pepper

For the cream sauce

  • 2 tsp gravy powder
  • 1 tsp corn flour
  • 2 tsp garlic salt
  • 1 tsp sugar
  • 7 fl oz evaporated milk
  • 3/4 pint water

Make the meatballs by squashing the meat and all the seasonings together in a bowl and rolling the mixture into small balls with your hands.  Pan fry the meatballs for a few minutes until browned, then finish in the oven, then bake them in the oven at 350F for approx 30 mins.

To make the cream sauce,  pour the evaporated milk into a measuring cup and topping it up to the 3/4 pint with boiling water. Then Pour the milk/water mixture into a saucepan and bring almost to the boil over a low heat.
In a separate container mix the gravy powder, corn flour, sugar and garlic salt with a very little cold water to make a smooth paste in a mug or small bowl. As soon as the milk is hot enough (you may notice the beginnings of a crinkly skin on the surface), add a few tablespoons of the hot milk to the paste. making sure it is well mixed, then pour the warm paste slowly back into the pan, whisking or stirring all the time to make a thick, lump-free sauce.

Pour the sauce over the meatballs in a separate bowl and serve warm!

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