Estimated reading time: 8 minutes
Swedish meatballs were everywhere on Instagram and Pinterest in 2016 when I initially wrote this recipe. It seems like everybody is making these delicious meatballs! I had tried the Ikea meatballs and loved them! I wanted to make a version that I could have whenever the urge hit!
So I trawled through the internet looking for the Ikea secret recipe! It was nowhere to be found in 2016. So I started combining a few traditional recipes and comparing them to my memory of the famous Ikea Meatballs. I hit on a recipe I loved. After making the Swedish meatballs using the traditional stovetop method, I converted the recipe for the Thermomix. After all, everything is easier in the Thermomix!
Traditional Swedish Meatball Method
The traditional method involves mixing the ingredients for the meatballs. Then fry the little balls off in a frying pan to cook them. The cooking process is usually undertaken in batches. When complete you are left with a pan with caramelized meat stuck to the bottom and pan juices. Standing over a frying pan and cooking in batches is not a lot of fun, especially in the heat or after a day at work. However, it does give the gravy its flavor.
Thermomix Swedish Meatballs
Making meatballs in the Thermomix is simple! Adding the mince and other ingredients into the bowl and then using the knead function makes short work of the process. No more freezing cold hands!
Steaming in the Varoma retains moisture and flavor, plus it is a completely "hands-free" cooking method. I layered the meatballs into the Varoma and steamed them with fabulous success. They were more flavorsome, moist, and tender than any other cooking method.
Unfortunately using this method doesn't produce the caramelized meat pieces in the base of the frying pan, or the necessary pan juice for a gravy. So I had to rethink the recipe a little.
I really wanted these to taste just like the Ikea Swedish Meatballs or BETTER! FYI, the Ikea version is available online now and I was very close!
Swedish Meatball Gravy
To combat this small problem, I've introduced a new flavour into the gravy with a few extra ingredients. I modeled the sauce from a recipe that was shared with me by a chef at a local restaurant. The restaurant has now closed, but when we used to visit, my husband would always have this dish because he loved the sauce. The owner was German, and he teased us that we would never guess his secret ingredient. He was right, I didn't guess the magic ingredient in the sauce was actually Vegemite. Only a little is used in the recipe, but it gives the sauce a savoury "lift".
I emulated his trick and tried some Vegemite and a few other savory ingredients, and voila! The result was a full-flavored taste experience without that "thin" taste you can get without using pan juices. Best of all, using the Varoma made this a completely set-and-forget dish.
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More Thermomix Meatball Recipes
My kids love meatballs, I think it's kind of universal amongst kids as they are super easy to eat. The Thermomix Swedish meatballs were such a success with the family and my Facebook Group I considered how I could take this juicy meatball technique to the next level.
Another favorite kid flavor is sweet and sour. So the Sweet and Sour Pork Meatballs were born. This was a much healthier version of the deep-fried pork belly recipe and is every bit as delicious. Teriyaki Chicken Meatballs are another recipe from the website you should try, particularly if you have fussy kids. Kids just love the sweet flavours. A more traditional recipe is my Greek Meatballs in Tomato Sauce Recipe. This recipe makes a huge serving, enough for two meals or an extended family.
What to Serve with Meatballs
I served my Swedish Meatballs with a huge dollop of Fluffy Mashed Potato made in the Thermomix and some steamed greens I added to the Varoma at the last minute. The combination made the ultimate comfort food.
You could also choose to serve the dish with simple Thermomix Boiled Spaghetti, another kids' favourite.
Some lower-carb or keto-side options are Loaded Cauliflower Mash, Cauliflower Rice, or some vegetable noodles, known as zoodles.
What are Zoodles?
Zoodles are noodles made with zucchini. The easiest way to make Zoodles is with our new Thermomix attachment, the Thermomix Spiralizer. Choose Zucchini, carrot, daikon noodles, or a combination for some extra vegetables. The spiralizer attachment is available at the Mixshop but will also require the cutter attachment. Both products are suitable for the TM5 and TM6 but not for the TM31 or TM7.
FAQ Swedish Meatballs
Yes, this is a great time-saving idea. You should defrost ahead of cooking.
Yes, you can, but this selection is a nice balance of flavor and fat.
If you feel you must, you can. It will however change the taste and texture of the finished meatballs.
Leftovers can be kept safely in the fridge for 3 days.
Yes, the dish can be frozen and will be fine for 2-3 months. It is good to get as much air as possible out of the container prior to freezing.
More Child Friendly Thermomix Recipes
If your kids like my Swedish Meatballs and enjoy bite-sized portions or things they can eat with their fingers, I have two more suggestions. My Corn Fritters are not oily, cafe-style fritters. These are cooked more like tiny pancakes and are fabulous for sneaking vegetables in. Pancakes are another great afternoon tea option for kids. By making them small, little children can hold them to eat. I know when I was a child they were called piklets, and they were a treat I loved!
Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Swedish Meatballs Thermomix Style
Equipment
- 1 Trivet
Ingredients
Zucchini Noodles
- 2 zucchini
Meatballs
- ¼ cup breadcrumbs
- 150 g onion cut in ½
- 300 g beef mince
- 300 g pork mince
- 1 egg
- ½ teaspoon cumin
- ½ teaspoon all spice
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 Tbs tomato paste
Gravy
- 120 g onion cut in half
- 10 g garlic
- 30 g oil
- 40 g butter
- 65 g plain flour
- 500 g liquid beef stock
- 100 g sour cream
- 4 teaspoon dijon mustard
- 2 TBS fresh parsley Chopped
- ¼ teaspoon vegemite
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon apple cider vinegar
Instructions
Zoodles
- Set up the cutter with the spiralizer in place.
- Check the zucchini fits in the chute.
- Attach the plunger.
- Go to modes and select spiralize option. Start spiralizing the zucchini.
- Dismantle the cutter and reserve zoodles.
Meatballs
- Add onion TM bowl. Blitz 4 sec/Speed 9150 g onion
- Add the tomato paste, salt, pepper, egg, spices and breadcrumbs to the chopped onion. Combine 5 sec/Speed 5.1 egg, ½ teaspoon cumin, ½ teaspoon all spice, ¼ teaspoon pepper, ¼ teaspoon salt, 1 Tbs tomato paste, ¼ cup breadcrumbs
- Add the pork and beef mince to the ingredients in the TM. Combine 1 min/Knead dough setting.300 g beef mince, 300 g pork mince
- Remove the mince mixture from the TM bowl and roll into 35 meatballs.
- Place a layer of meatballs into the large deep Varoma tray.
- Make another layer of meatballs on the top Varoma steaming tray.
- Add 1000ml of hot water the TM bowl.
- Stack the Varoma steaming trays on top of the TM bowl. Steam 20min/105 Degrees/Speed 2.5.
- Reserve the cooked meatballs in the Thermoserver. Discard the water.
Gravy
- Place onion and garlic in TM bowl. Blitz 3 sec/Speed 9.120 g onion, 10 g garlic
- Add oil to the onion. Saute 3min/Varoma/Speed 1.30 g oil
- Add butter and flour to the onion mixture. Heat 3 min/Varoma/Speed 2.40 g butter, 65 g plain flour
- Reset the TM to 1min/100 degrees/ Speed 2. While the TM is operating pour 100mls of beef stock into the flour mixture via the MC.500 g liquid beef stock
- Add the remaining beef stock. Cook 3 min/100 degrees/Speed 3.
- Add sour cream, mustard, vegemite, apple cider vinegar, salt and pepper. Cook 5 min/100 degrees/speed 4100 g sour cream, 4 teaspoon dijon mustard, ¼ teaspoon vegemite, ¼ teaspoon salt, 2 teaspoon apple cider vinegar, ¼ teaspoon black pepper
- Pour the gravy over the meatballs.
- Garnish with fresh parsley. Serve.2 TBS fresh parsley
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
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Bill says
Delicious! No vegemite in the US, so I subbed Worcestershire Sauce. Delicious!! It did take me longer than 40 minutes, but it was well worth it!
Julie Carlyle says
Hi Bill,
Welcome to my website! I'm so pleased you found my Swedish meatballs and enjoyed them. The Worcester sauce would have done a similar job to the Vegemite.
Lovely to chat with you!
Julie
Tracy Wilkinson says
Honestly one of my family favourites and easy to make. I use the TM6 for the meatballs and then pan fry and then remove, using the same pan make the delicious sauce. I add sautéed mushrooms and add spinach leaves to the end just before serving. Kids have mash potatoes and my husband and I have cauliflower rice or mash cauliflower. This is an extremely tasty and visually appealing dish and looks like its taken ages to make. Thanks Julie xx
Julie Carlyle says
Hi Tracy
I’m so pleased you enjoyed this recipe 🥰
It’s one of our favourite too!
Love the mushroom suggestion! YUM!
Happy cooking
J
Sage Venn-Dennis says
Is this stilln just as good with just pork meatballs???
Julie Carlyle says
Hi Sage
Yes pork would be just as good... maybe even better 🙂
Happy Cooking
j
Michelle Hardy says
Family fave already!!
Julie Carlyle says
I’m so pleased Michelle
J xx
Cynthia Cole says
Made these on Thursday night and served with cranberry sauce. Very delicious. Froze the remainder of the gravy that I made for next time, as there will definitely be a next time. Thanks for a great recipe Julie.
Julie Carlyle says
Hi Cynthia
Thank you so much for your kind words. I love having leftover sauce in the freezer, it halves the cooking time for another meal.
Happy cooking
J
Pam Warburton says
I watched you making this wonderful dish, then completed it and ate it that night. Both my husband and I loved it and there was plenty left over for a second meal for us. The sauce was delicious and could be used on chicken or fish as well. 5/5 and a big thumbs up from us!
Julie Carlyle says
Hi Pam
I love having you join us for the cookalongs.
Thank you so much for you lovely feedback.
Happy cooking
J xx
Raelene Tarrant says
These Swedish Meatballs have been on my list to do for so long. Don’t know why I left it so long to give them a go. Added to my favourites now. The sauce is absolutely delicious. Being just two of us I had extras to freeze. Served with Mash potatoes, carrots and peas. Thank you for showing us this awesome recipe Julie.
Julie Carlyle says
Hi Raelene
Thank you so much for coming back and reviewing the recipe. I’m going to steam some green beans with my meatballs next time. Your Veges made me jealous 🙂
Happy cooking
J
Dellas says
NOM NOM NOM for my tum. These were amazing thank you for a easy mid week meal too
Julie Carlyle says
Haha yes nom nom,
My family totally agree. I’m so pleased you enjoyed the recipe Dellas.
Thank you for leaving a lovely comment. Made me smile 🙂
Have a happy day.
J
Leanne says
I made it, and thought the sauce tasted too much like last night's Salmon Valoute meal, so I added half a tablespoon of something Indian, and it tasted great!
Thanks for the recipe, the meatballs were good - even though I only had pork mince in the freezer - I'll probably make the balls again 🙂
Rossemarie Avalos says
Hi! Can this be frozen? Thinking of the cream in the gravy. Thanks
Julie Carlyle says
Yes, this recipe is fine for freezing 😊
Hayley says
Totally delicious! Thankyou. I subbed coconut milk for sour cream and veg stock for beef. I also subbed out vegemite for braggs soy sauce. Plus i used more mince. Sauce is devine
Julie Carlyle says
I'm so pleased you enjoyed it 🙂
Eve says
Hi Julie,
Do you think these would be ok with all beef mince! I’ve pukled out mince but don’t have any pork and don’t fancy a shop run!
Julie Carlyle says
Hi Eve, yes it will be fine with just beef mince ? (its best to NOT use heartsmart mince or low fat) ?
GirlFriday says
Delicious! Thanks for the recipe
Julie Carlyle says
My pleasure, I'm so pleased you enjoyed the dish 🙂
Heidi Battley says
Hi Julie, could this be made with chicken mince?
Thanks.
Julie Carlyle says
Hi Heidi,
I'm sure it would be lovely with any type of mince, including chicken mince 🙂
Sally White says
These were delicious ????Thanks for the recipe, a new family favourite!
Julie Carlyle says
I'm so pleased your family enjoyed the recipe, thanks for stopping by ????
Tracey says
I made mashed potato before I started the meatballs and instead of cleaning the bowl just left the last bit of mash in their and didn't add the breadcrumbs. I didn't have beef stock so I used 1 tablespoon of vegie stock paste in 500g water. Delicious! My fussy kids gave it a big thumbs up!
Julie Carlyle says
Awesome! I'm so pleased the kids like the dish. Thanks for leaving the comment, it's good to know you can make those substitutions. ????
Chris says
I don't understand instruction 3 (meatballs). What are the remaining meatball ingredients? Thanks
Julie Carlyle says
The two minced meats get added at step 3. I've re-written the step to save confusion. Thanks for your input 🙂
Simone says
Great recipe! Much better than standing over the stove stirring the sauce.
Denise says
This is my new favourite recipe! They taste just link the IKEA meatballs!