'Tis the season for all sorts of potluck parties so let's talk Holiday Potluck Ideas. Whether you're looking for an easy appetizer like Baked Brie or a dinner idea to feed a crowd like Italian Meatballs.
We've got work potlucks, family potlucks, dinner party potlucks... you name it! It's all about bringing together your fav people and not having to do ALL OF THE WORK. I've been getting tons of DM's asking what to bring to a potluck, so here we are! A whole lot of my fav Holiday Potluck Ideas that can be 1: prepped ahead, 2: easily transported, and 3: served at room temperature or easily reheated on the stove or in the oven! You're welcome! Now go out there and win all the holiday potluck competitions!
Table of Contents
If you're searching for easy appetizers to take to your holiday potluck party, then look no further. I've got it all from cheesy dips to marinated olives and everything in between!
My favorite fall and winter salad recipes that are loaded with the best produce in season. Think pomegranate seeds, persimmons, squash, Brussels sprouts, and kale, to name a few!
Easy to transport recipes that are made for sharing, like the most delicious creamy baked mac and cheese or perfect Italian meatballs.
Holiday Dessert Potluck Ideas
What's a party without the desserts?! I've got you covered with the best cookies, brownies, cakes, and of course, I couldn't leave out everyone's favorite Christmas Chex Mix!
Holiday Potluck Ideas: Perfect Italian Meatballs
- 1 pound ground beef sirloin
- 1 pound ground pork
- 1 ½ cup panko bread crumbs divided
- 4 tablespoon milk
- 4 eggs
- 1 loosely packed cup fresh parsley
- 1 loosely packed cup s bunch basil
- 4 cloves garlic finely chopped
- ½ cup olive oil plus extra for drizzling
- ¾ cup freshly grated Parmesan
- ⅓ cup pine nuts
- Kosher salt and freshly ground black pepper
- 28 ounces crushed tomatoes
- 1 medium ball fresh mozzarella
- Preheat the oven to 350 degrees F.
- In a large bowl combine the beef, pork, ½ cup panko bread crumbs, milk and eggs and set aside. In a food processor, combine the parsley, basil, garlic, olive oil, parmesan and pine nuts. Process for 30-45 seconds until almost pesto like. Add the herb mixture to the meat and mix until evenly combined. Season with salt and pepper. Shape the meatballs into large balls then roll them in the remaining panko bread crumbs.
- In a large skillet heat the olive oil over medium high heat until it shimmers. Fry the meatballs on all sides to seal the crust. Transfer to a baking dish.
- To the same pan, add the crushed tomatoes and season with salt and freshly cracked black pepper and some extra basil. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomato mixture over the meatballs and top with torn mozzarella. Drizzle with olive oil and freshly cracked black pepper. Bake for 25 to 35 minutes. Garnish with extra torn basil and parsley.