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

Thermomix recipe: Swedish Meatballs with Creamy Dijon 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
• 4g fresh parsley leaves
• 500g 5%-fat beef mince
• 250g 5%-fat pork mince
• 60g wholemeal breadcrumbs
• 1 tsp ground cumin
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 3 medium egg yolks
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 20g olive oil
• 500g beef stock (from 1 stock pot dissolved in 500g boiling water)
• 1 tsp light soy sauce
• 1 tsp Dijon mustard
• 40g reduced-fat cream cheese
• 800g potatoes, peeled and quartered
• 500g water (for potatoes and steaming)
• 30g butter
• 100g milk
• 300g broccoli florets, fresh or frozen
• Salt and pepper to taste (for potatoes)

Instructions

1. Place onion and parsley into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add beef mince, pork mince, breadcrumbs, cumin, allspice, nutmeg, egg yolks, salt, and pepper to the bowl. Mix 20 sec / Reverse / Speed 4. Transfer the mixture to a large bowl and form into approximately 20 equal-sized meatballs. Set aside.
3. Without cleaning the bowl, add 10g olive oil. Place half of the meatballs into the bowl. Sauté 5 min / 120°C / Reverse / Speed 1. Remove and set aside. Repeat with the remaining 10g olive oil and the second batch of meatballs. Remove all meatballs and set aside.
4. Add 500g beef stock, 1 tsp light soy sauce, and 1 tsp Dijon mustard to the mixing bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Cook 5 min / 100°C / Speed 2.
5. Meanwhile, place the peeled and quartered potatoes into the simmering basket. Pour 500g water into the clean mixing bowl. Place the simmering basket with potatoes inside the bowl. Secure the Varoma dish with the broccoli florets on top.
6. Cook 20-25 min / Varoma / Speed 2, or until potatoes are tender and broccoli is steamed. Carefully remove Varoma and simmering basket. Keep broccoli warm.
7. Empty the mixing bowl, reserving the cooking water if desired for other uses. Transfer the cooked potatoes to the clean mixing bowl. Add butter, milk, and salt and pepper to taste. Insert butterfly whisk. Mash 20 sec / Speed 4. Remove butterfly whisk and set mashed potatoes aside, keeping warm.
8. Return the cooked meatballs to the mixing bowl with the sauce. Add reduced-fat cream cheese. Cook 8 min / 95°C / Reverse / Speed 2. Pause halfway through (after 4 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking and preventing sticking.
9. Taste the sauce and adjust seasoning if needed. Cook for a final 1 min / 90°C / Reverse / Speed 1 to settle the sauce and prevent sticking.
10. Serve the Swedish meatballs and creamy sauce immediately with the mashed potatoes and steamed broccoli. Garnish with fresh parsley if desired.

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