Make-Ahead Christmas Meatballs


We usually don’t make a lot of Christmas food since what we eat on Christmas Eve (that’s the day we celebrate Christmas in Sweden) is plenty enough to make you crave ordinary food again.
However, there are two things we always make a lot of so that we can go and munch on it through the entire Holidays season: ham and meatballs!

The meatballs are seasoned with, to us at least, classic Christmas spices…and if I wasn’t afraid it would take some of the magic out of Christmas I would make ’em like this all year around because I really think they are that much better than the usual meatball.

This is how to make a huge batch ahead, and when you feel like having some just throw them in a hot frying pan to re-heat and get some more color…super simple and ridiculously delicious!



• 2.2 lb (1kg) minced Beef.
• 2.2 lb (1kg) minced Pork.
• 2 Onions, finely grated.
• 3 Eggs.
• 1 cup (2.5 dl) full fat Cream, optional.
• 1 tsp ground Allspice.
• 1/2 tsp ground Cloves.
• 1/2 tsp ground White Pepper.
• 1/2 tsp ground Black Pepper.
• 1/2 tbsp Salt.
• Butter/Clarified Butter/Ghee

How To:

Pre-heat the oven to 350F (175C).

Grease two baking trays with butter/clarified butter/ghee.

Put all ingredients in a bowl and blend them well using your hands.

Cover the bowl with plastic wrap and place it in the fridge for some 15 minutes.

Roll into a-little-less-than golf ball sized meatballs, and line them up on the baking trays.
(Tip! Wetting your hands with cold water in between each rolled ball makes the process a lot easier!)

Place the trays in the oven for about 20-25 minutes (shake the trays a few times to give them an even color all around).

Let cool off, then store them in the fridge.

Re-heat in a hot frying pan with some butter/clarified butter/ghee before serving (or just eat them cold straight from the fridge…that’s how the majority of ours disappear!)


15 thoughts on “Make-Ahead Christmas Meatballs

  1. Pingback: Make-Ahead Christmas Meatballs | Paleo Digest

    • Oops, my bad! I updated the tags and somehow the post went back to draft status.
      It’s published again now so you should be able to access it.
      (Please let me know if not.)

      Thanks for letting me know Rick!!

      Hope you’ll like the meatballs, and that you’ll have a great Christmas! :)

      // Peter

    • Hi Robbie!

      Good question….I usually don’t have gravy to them :)

      In Sweden we don’t eat it as one dish for Christmas. We have a buffet usually starting with cold picks (salmon, pickled herring, eggs, pâté, ham, maybe roast beef etc), then the warm ones (meatballs, small sausages, red cabbage, ribs, kale etc). Gravy on there wouldn’t be right ;)

      However, if I were to eat them as a single dish I do understand the wish for gravy.
      Personally I would probably just serve them with a nice salad, mashed cauliflower and lingonberry jam (

      However, I did look around a bit and I think this gravy would be great:

      …but I would still have some of the lingonberry jam too ;)

      Hope this helps?

      Wish you a great Christmas!


      • Peter, thank you so much for your kind and detailed response. The gravy sounds seriously delicious, and I will try it. But I am with you: lingonberry jam all the way!
        I miss eating Swedish meatballs since a switch to a gluten-free diet – even though I am of Norwegian descent ;)
        Merry Christmas to you and yours.

    • Great question Sarah!
      I had no idea, but had to make some research so now I know :)
      We bought it from a flea market, so all I knew before is that it was vintage.
      It say “JAJ” and “Made in England” on the bottom (and on the transparent lid that belongs to it), and apparently it’s license made English Pyrex.
      (You can read some about it here:

      I also found a pic of the exact same bowl so you can see what it looks like with the lid:

      Looks like they’ve made quite a few ones with similar graphic patterns which all are pretty cool (and a bunch of not-so-cool ones too).

      Thanks for asking, it got me some education too! ;)

      Take care and have a great Christmas!

  2. Pingback: Slow-Cooked Christmas Ham | Strictly Paleo…ish!

  3. Pingback: 63 Incredible Paleo Meatball Recipes

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