Classic Swedish Meatballs with Creamy Sauce, Mashed Potatoes, and Steamed Broccoli

Thermomix recipe: Classic Swedish Meatballs with Creamy Sauce, Mashed Potatoes, and Steamed Broccoli. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, peeled, quartered
• 500 g 5%-fat beef mince
• 250 g 5%-fat pork mince
• 60 g wholemeal breadcrumbs
• 1 tsp ground cumin
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 3 medium egg yolks
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 500 g beef stock (from 1 stock cube dissolved in 500g boiling water)
• 1 tsp light soy sauce
• 1 tsp Dijon mustard
• 40 g reduced-fat cream cheese
• 4 g fresh parsley, chopped
• 700 g potatoes, peeled and quartered
• 500 g water (for cooking potatoes)
• 50 g milk
• 20 g butter
• ½ tsp salt (for potatoes)
• Pinch of white pepper
• 300 g broccoli florets
• 500 g water (for steaming broccoli)

Instructions

1. Preheat oven to 200°C (fan 180°C / Gas Mark 6). Line a baking tray with baking paper.
2. Place 1 onion, quartered, into the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
3. Add 500 g beef mince, 250 g pork mince, 60 g wholemeal breadcrumbs, 1 tsp ground cumin, ½ tsp ground allspice, ½ tsp ground nutmeg, 3 medium egg yolks, 1 tsp salt, and ½ tsp black pepper to the bowl.
4. Mix 30 sec / Reverse / Speed 4 until well combined. Transfer the mixture to a large bowl.
5. Form the mixture into 20 equal-sized meatballs (approx. 40-45g each). Place meatballs on the prepared baking tray. Bake for 15-20 minutes, or until cooked through and lightly browned. Set aside.
6. While meatballs are baking, add 500 g water to the clean Thermomix bowl.
7. Place 700 g peeled and quartered potatoes into the simmering basket. Insert simmering basket into the bowl.
8. Place 300 g broccoli florets into the Varoma dish. Secure Varoma lid and set on top of the Thermomix bowl.
9. Cook 20-25 min / Varoma / Speed 2, or until potatoes and broccoli are tender.
10. Carefully remove Varoma and simmering basket. Empty water from the bowl.
11. Transfer cooked potatoes to the Thermomix bowl. Add 50 g milk, 20 g butter, ½ tsp salt, and a pinch of white pepper. Insert butterfly whisk.
12. Mash 20-30 sec / Speed 3-4, or until smooth. Remove butterfly whisk and set mashed potatoes aside in a serving bowl. Keep warm.
13. Add 500 g beef stock, 1 tsp light soy sauce, and 1 tsp Dijon mustard to the clean Thermomix bowl.
14. Cook 5 min / 100°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight reduction.
15. Add 40 g reduced-fat cream cheese to the bowl. Cook 3 min / 90°C / Speed 2 / Reverse.
16. Add the cooked meatballs to the sauce in the Thermomix bowl. Gently stir 1 min / 90°C / Speed 1 / Reverse to coat the meatballs in the sauce.
17. Taste and adjust seasoning if needed.
18. Serve the Swedish meatballs with creamy sauce immediately alongside the mashed potatoes and steamed broccoli.
19. Garnish with 4 g fresh chopped parsley.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.