Swedish Meatballs – Thermomix All-in-1 method

Nobody should do life on an empty stomach, let alone shop. There’s one thing for sure, visiting Ikea you’re likely to buy too many of one or both things, furniture or meatballs. I have inspected the ingredients and didn’t find anything too nasty in the list. However getting to Ikea is a 90 minute round trip from my house. So I decided to test a few recipes. In this recipe Germany meets Sweden, i’ve developed a time and mess saving method using the Thermomix which gives you a complete balanced meal.

Ingredients

• 1 inch stack of rice cakes
• 3/4 cup of coconut cream
• 250g pork mince
• 250g beef mince
• 1/2 brown onion
• 1 egg
• 1/4 teaspoon of allspice
• 1/4 teaspoon of nutmeg
• 30g butter 
• 30g of butter (for mash potato)
• 125g of milk of choice (I used almond milk)
• 1 tablespoon of corn flour
• 1 1/2 cups beef stock
• 3 teaspoons Worcestershire sauce
• steamed green beans
• 500g of potato peeled and chopped
• salt and pepper

Method

Put rice cakes into the TM bowl and chop 5 Sec / SP 8 set aside

Place onion into bowl and chop 10 sec / SP 6

Add butter and cook 5 minutes / Varoma / SP1

Add pork, beef, rice crumbs, egg, coconut cream, all spice, nutmeg salt and pepper mix 10 sec / SP 5

With wet hands, shape meatballs 2 level tablespoons in size. Place in the Varoma top and bottom levels.

Without washing the bowl, put in beef stock and Worcestershire sauce. In the small steaming basket put your chopped potato and place inside the bowl. Put the Varoma into place and cook 15 minutes / Varoma / SP4

In a small bowl mix the cornflour with about 30 mls of water and add to the stock water.

Add the beans on top of the meatballs in the lower Varoma bowl and cook a further 10 minutes / Varoma / SP4

Check that the meatballs are cooked throughout by slicing a larger one in half, if not, remove the beans and potatoes and cook a further 5 minutes if necessary. Otherwise if cooked transfer to a thermoserver and pour over the sauce, placing the beans on top to keep warm.

Place potatoes into the bowl with butter, milk, salt and pepper and mash for 20-30 seconds / SP3  MAXIMUM, (do not mash for longer than 30 seconds), until desired consistency is achieved.  If you overwhip, you’ll end up with a potato paste. I start with 10 seconds, stir with the spatula, another 10 seconds ect. The mashing time will depend on the size of your potatoes. 

Serve with the meatballs, sauce and beans, enjoy!

If you are dairy intolerant, you can use ghee or a dairy free spread in replacement of the butter.