Holiday gatherings call for comforting, show-stopping dishes—and these holiday meatballs fit the bill perfectly. Whether you’re planning an elegant Christmas dinner, a laid-back New Year’s Eve gathering, or a cozy winter weekend meal, this rich and flavorful meatball recipe is just what your table needs. These oven-baked meatballs blend beef and veal with creamy ricotta and warm Italian spices, finished in a homemade red sauce that’s both rustic and refined.
Looking for inspiration? Try this easy Instant Pot Lasagna to complete your Italian holiday dinner theme.
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Why Holiday Meatballs Are the Ultimate Seasonal Dish
A Rich Tradition With Endless Variations
Holiday meatballs aren’t just a hearty entrée—they’re a tradition in many households. From Italian-American tables to Scandinavian julbord spreads, meatballs often represent a symbol of warmth, celebration, and family. What makes this holiday version special is the upgraded combination of meats, fresh herbs, and rich cheese that turn a classic comfort food into something festive enough for any holiday menu.
These meatballs elevate tradition by incorporating ricotta for creaminess, grated onion for tenderness, and a slow-simmered tomato sauce that feels like it came from grandma’s stove. They’re satisfying enough to be the star of your holiday meal yet versatile enough to serve as appetizers or part of a larger buffet.
What Makes Them Different From Classic Meatballs?
Typical meatballs often lean heavily on beef, breadcrumbs, and egg. While tasty, they can sometimes turn out dense or dry. Holiday meatballs fix that.
By blending ground veal and beef, you create a lighter, melt-in-your-mouth texture. The addition of ricotta cheese not only boosts moisture but adds a rich, creamy depth that traditional versions often lack. Instead of just pan-frying or deep-frying, these are oven-baked, then gently finished in a savory red sauce—infused with garlic, basil, and red pepper flakes.
It’s not just dinner—it’s an experience.
Perfect Occasions to Serve Holiday Meatballs
These meatballs are versatile enough to appear at various gatherings:
| Occasion | Why It Works |
|---|---|
| Christmas Eve Dinner | Cozy, comforting, rich flavors for family meals |
| New Year’s Eve Appetizer | Make mini versions with toothpicks for parties |
| Holiday Potluck | Bake ahead and reheat with sauce for sharing |
| Winter Sunday Supper | Hearty main dish with mashed potatoes or pasta |
| Holiday Buffet | Serve with sliders or small rolls for variety |
Check out these Thanksgiving Deviled Eggs if you want to add a bite-sized cold option alongside.
The warmth and spice of this meatball recipe make it a fantastic companion to colder seasons and festive moments alike.
Ingredients Breakdown and Their Flavor Impact
Choosing the Best Meats: Veal vs. Beef
The secret to a truly unforgettable holiday meatball lies in the blend of meats. While ground beef provides that rich, hearty flavor everyone knows and loves, adding ground veal brings a tenderness that’s hard to match. Veal is naturally softer, and when mixed with beef, it balances structure with a buttery texture.
For those hesitant about veal, don’t worry—you can still make delicious meatballs using only beef or mixing in pork or turkey. But if you’re going for a dish that feels luxurious, especially for a holiday meal, that beef-veal combo delivers in both flavor and mouthfeel.
Check out this Tuscan Beef Casserole if you’re craving more rich and hearty beef dishes.
Ricotta vs Cottage Cheese – Which Is Better?
Ricotta is the game-changer in this recipe. Unlike firmer cheeses, ricotta melts into the meat mixture, keeping it moist without making it greasy. Its light, airy texture acts as a natural binder while boosting the creamy factor—especially important when baking rather than frying.
However, cottage cheese is a fantastic substitute if ricotta isn’t available. For best results, blend it smooth first. Cottage cheese adds a slightly tangier taste, which works surprisingly well with the savory elements of garlic, Parmesan, and tomato sauce.
| Cheese | Texture | Flavor Profile | Best Use |
|---|---|---|---|
| Ricotta | Soft, creamy | Mild, slightly sweet | Traditional choice |
| Cottage Cheese | Chunky (blend recommended) | Tangy, salty | Budget-friendly swap |
Why Fresh Aromatics and Italian Seasoning Matter
Holiday meals are about layers of flavor. This recipe nails it by adding grated onion and minced garlic directly into the meat mixture. Grating instead of chopping ensures the aromatics melt seamlessly into the meatballs, avoiding chunks while enhancing every bite.
To round it out, a pinch of Italian seasoning—a blend of oregano, basil, thyme, and rosemary—adds that herbal warmth we associate with comfort food. Combined with black pepper and kosher salt, this seasoning base delivers complexity with minimal effort.
Don’t miss our Homemade Stuffing Recipe, which also uses aromatic herbs to bring warmth to the table.
Smart Sauce Pairing for Maximum Flavor
No holiday meatball is complete without a proper sauce. This version uses a from-scratch red sauce featuring crushed tomatoes, fresh basil, garlic, and a touch of red pepper flakes. It’s simple, bold, and complements the meatballs without overpowering them.
Want to elevate the flavor even more? Add a Parmesan rind to the sauce while simmering—it melts in slowly, infusing the dish with a rich umami kick.
If you’re feeling adventurous, pair your meatballs with creamy polenta or lay them over buttery mashed potatoes. That mix of texture and flavor creates a restaurant-worthy dish right at home.
Discover great ideas like The Creamiest Baked Mashed Potatoes to round out your holiday spread.
Step-by-Step Instructions to Make Perfect Holiday Meatballs
Creating the perfect holiday meatball is less about being a chef and more about technique, balance, and baking. These oven-baked meatballs come together quickly with pantry-friendly ingredients and yield a juicy, flavor-packed result every time.
Mixing Techniques for Soft, Juicy Meatballs
The secret to tender meatballs starts with how you mix them. Overmixing the ingredients can lead to a dense, rubbery texture. Instead:
- Use your hands to gently combine the ground beef, veal, ricotta, eggs, and breadcrumbs.
- Add grated onion and minced garlic for moisture.
- Finish with Parmesan, Italian seasoning, salt, and black pepper.
- Mix just until the ingredients are evenly distributed—no more.
This ensures the proteins don’t get overworked, keeping the meatballs light and airy.
Don’t miss our Cajun Potato Soup Recipe for another comforting dish with a creamy, hearty bite.
Tips for Shaping and Baking to Perfection
Once your mixture is ready, it’s shaping time. You can go big for a main dish (about 8 meatballs per batch) or make them smaller if serving as appetizers.
Helpful shaping tips:
- Lightly oil your hands to prevent sticking.
- Use a kitchen scale if you want uniform size.
- Place them on a parchment-lined baking sheet and drizzle with olive oil.
Bake at 425°F for the first 15-20 minutes to lock in moisture, then reduce to 375°F and bake another 18-24 minutes until they hit 145°F internal temperature.
Simmering Meatballs in a Homemade Red Sauce
While the meatballs are baking, start your red sauce:
- Sauté grated onion and thin-sliced garlic in olive oil until golden.
- Add crushed tomatoes, basil leaves, salt, pepper, and red pepper flakes.
- Simmer for 15 minutes.
When the meatballs are nearly done, nestle them into the sauce and return to the oven for 10-12 minutes, or until they hit 160°F internally. This final bake lets the sauce soak into the meat, creating a rich, layered flavor.
Storing and Reheating for Meal Prep and Leftovers
These holiday meatballs are excellent for meal prep. Once cooled, store them in an airtight container with sauce.
- In the fridge: up to 4 days
- In the freezer: up to 3 months (thaw overnight before reheating)
To reheat:
- Place in a covered oven-safe dish at 350°F for 20 minutes.
- Or warm on the stovetop over medium-low heat until heated through.
For a great side or second dish option, check out this Southern Green Bean Casserole—it’s a holiday table classic.
Serving Suggestions and Holiday Meal Ideas
Holiday meatballs are incredibly versatile. Whether plated over pasta or toothpicked at a party, they shine in many forms.
Best Side Dishes to Pair With Meatballs
- Mashed potatoes or polenta
- Garlic bread or dinner rolls
- Roasted vegetables
- Simple green salad with vinaigrette
- Creamy pasta
Their rich tomato sauce complements starches and light sides alike.
Appetizer vs Main Course: How to Adapt the Recipe
Want finger food? Roll the mixture into 1-inch balls, bake as directed, and serve them on a platter with toothpicks and extra sauce.
Serving as a main? Go big—2 to 3 large meatballs per plate with sauce and a side. Garnish with fresh Parmesan and basil for a restaurant-level presentation.
How to Plate for Presentation
Holiday meals are as much about visuals as flavor. Try:
- Using a white serving platter for contrast.
- Topping with fresh herbs and shaved Parmesan.
- Adding a drizzle of olive oil or balsamic glaze for shine.
Frequently Asked Questions About Holiday Meatballs
Can I make holiday meatballs ahead of time?
Yes! You can prep the meatballs a day ahead, cover them tightly, and refrigerate. You can also bake and freeze them in batches, then finish them in the sauce when ready to serve.
What’s the best substitute for ricotta cheese?
Blended cottage cheese is a great swap. It provides moisture and tang, though it’s slightly less creamy than ricotta.
Can I freeze the cooked meatballs and sauce?
Absolutely. Store them together in freezer-safe containers. When ready, thaw overnight and reheat gently in the oven or on the stovetop until warmed through.
How many meatballs should I make per person?
For a main course, 2 large meatballs per adult is ideal. For appetizers, plan on 3-4 smaller meatballs per person.
Conclusion: Make This Holiday Favorite a New Tradition
Holiday meatballs are more than just comfort food—they’re the centerpiece of a meal that feels both classic and elevated. With a balanced mix of beef and veal, creamy ricotta, aromatic herbs, and a rich tomato sauce, these baked meatballs will have everyone asking for seconds.
From prepping in advance to serving on a buffet, this recipe adapts beautifully to your holiday hosting needs. Make it once, and it’s sure to become a new tradition.
Learn more about other holiday-worthy dishes like our Cheesy Root Vegetable Gratin to round out your festive menu.
PrintHoliday Meatballs
These festive holiday meatballs combine ground beef, veal, ricotta, and herbs for a rich, juicy centerpiece. Baked in a homemade red sauce, they’re perfect for Christmas dinners, New Year’s Eve, or winter meals.
- Prep Time: 20 minutes
- Cook Time: 44 minutes
- Total Time: 1 hour 4 minutes
- Yield: 8 large meatballs
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 lb ground beef
- 1 lb ground veal
- 1 cup dried breadcrumbs
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 1/2 medium onion, grated
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp dried Italian seasoning
- 2 tbsp olive oil (for baking)
- For the sauce:
- 2 tbsp olive oil
- 1/2 medium onion, grated
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 6 fresh basil leaves
- 2 (15-oz) cans crushed tomatoes
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, veal, breadcrumbs, eggs, ricotta, grated onion, minced garlic, Parmesan, salt, pepper, and Italian seasoning. Mix gently by hand until well combined.
- Shape into 8 large meatballs (or smaller if desired), and place them on the prepared baking sheet. Drizzle with olive oil.
- Bake meatballs at 425°F for 15–20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 18–24 minutes, or until internal temperature reaches 145°F (63°C).
- While meatballs bake, heat olive oil in an oven-safe skillet over medium heat. Add grated onion and sliced garlic. Cook until garlic begins to brown.
- Stir in red pepper flakes, black pepper, salt, basil, and crushed tomatoes. Simmer for 15 minutes.
- Once meatballs are nearly cooked, add them to the sauce. Spoon sauce over each meatball and return skillet to the oven for an additional 10–12 minutes, or until internal temperature reaches 160°F (71°C).
- Remove basil leaves and serve meatballs hot, topped with fresh Parmesan if desired.
Notes
- Grated onion blends better than chopped for softer texture.
- Substitute ricotta with blended cottage cheese if needed.
- A Parmesan rind added to the sauce enhances flavor.
- Use a kitchen scale to ensure uniform meatball sizing.
- Perfect for freezing and reheating in sauce later.
