Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: versaceyoyo on May 11, 2010, 01:30:25 pm
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Recipe Name: Swedish meatballs
Book Name: Meat on the Menu Cookbook
Tweaking details: none
Review:
A very tasty dish. I made this exactly as per the recipe. My one tip would be if serving more than 2 very hungry adults and a child (as we were), double the meatball mixture. There was plenty of sauce and enough meatballs say for 3 adult main meals but any more than that and I would double just the meat, not the sauce. I would also suggest that you do not replace the dill with another herb as the dill gives the meatballs their distinctive swedish flavour (I used dill). I love a recipe where the sauce cooks in the bowl and the rest cooks in the Varoma.
Score: 5/5 definitely make again.
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Thanks for the review, will definitely try this one now :)
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Thanks VYY, love the way reviews are flowing in for this meat cookbook. I have stickers everywhere in that book now with notes of reviews or any changes. I tried to grow dill but it was the one herb that died on me :'( :'(
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Thanks for the review.
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Thanks - seems there are some gems in the MOTM cookbook
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Appreciate the review - was planning to try this recipe and probably would have changed the dill for something else as I don't currently have any so appreciate the tip to make sure not to change it. Thanks.
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Made this tonight and took versaceyoyoy's advice and doubled the meat (teenage boy eats 2 adult serves!!). Still had plenty of sauce left over. My sauce was still fairly runny and not sure if it didn't reduce as much as it should due to the varoma being so full or if it was suppose to be like that. I think I will add a bit more cornflour next time. A really easy and tasty dish that we all liked.
5/5
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Could someone please post or pm this recipe? My kids love sweedish meatballs but just can't get the MOTM cookbook at the moment.
Thanks, Nadine
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Will do Wonder.
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Thanks Judy
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I made this tonight. Something didn't go right.......
Recipe called for 480g mince, I had 650g or there abouts. I didn't change anything else. So I had a bit more meatballs, but not as much as double. I made the meatballs in the afternoon, and stuck them in the fridge to cook later. After cooking for 25 minutes as in the recipe, they meatballs in the tray were clearly not cooked. But then I had more meatballs.....so I cooked in 5 minutes intervals. After an extra 20 minutes I gave up and threw them in the frying pan to finish off.
They tasted fine. Plus my DH went to Ikea tonight after work to get something, so I got him to grab a jar of lingonberry jam. Sad to say that was probably the highlight of the dish for me. But then we were having dinner late, and then the cooking time just blew out. Plus my TMX whistled again, which I am trying to figure out if it is the whistle that others have described as being ok.....
So maybe I have just had enough for today...........
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Made this last night as my first dish in the Varoma. We weren't fans. I followed the recipe exactly but mine weren't done after the 20 minutes. May have made the balls too big, I'm not sure. I had to give them an extra 15 mins.
They went down well with the children - I think they really liked the very soft texture - but not with the adults. Flavourwise they were fine but I think I would have preferred them cooked in the frypan. I've never had steamed meatballs before and they really were a bit mushy for me (and hubby). Not helped by the fact that I served them with mashed potato and soft vegetables. If I were to do it again, they'd need to be served with something with a lot of crunch.
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I'm glad that I am not the only one that had to cook for almost twice as long as the recipe!
We had the leftovers for dinner last night, and I think that they were tastier 2nd time around.
Lingonberry jam rocks though......... mental note - next time at IKEA grab a couple of jars, and some Daim bars.
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Sorry BB - I love the soft texture :( But often give them a flash in a hot pan with some oil for MrsT.
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Horses for courses, I guess. :D
Thanks for the suggestion. If I ever get back to this recipe, I'll give it a go (but with so many new things to try that's probably going to take a while. ;D)
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Hi. I am not getting much use from my varoma because I think my husband will balk at the lack of 'crunch' on his meat. i've thought about sealing in the char-grill pan and then using the varoma to finish off instead of the oven. Has anyone tried this?
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Looks like Thermomixer does something like that.
Sorry BB - I love the soft texture :( But often give them a flash in a hot pan with some oil for MrsT.
If I had to guess, I'd steam and then fry.
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Hi. I am not getting much use from my varoma because I think my husband will balk at the lack of 'crunch' on his meat. i've thought about sealing in the char-grill pan and then using the varoma to finish off instead of the oven. Has anyone tried this?
I do it the other way - cook in the Varoma, heat a pan with little oil and then very quickly brown the outside. Have done the same with pork chops/butterfly to keep the meat moist and then brown the outside to appeal to the eyes.
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thanks guys will give it a go!
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made this again and I still rate it as a recipe! I don't find my meatballs are soft but I do make them smallish - walnut-sized.
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I finally got around to making these the other night when the forum was down and had forgotten the tip about not using another herb to replace the dill and so went ahead and replaced it with basil. I made the meatballs quite large and had about 800g of mince. Cooked them for 30 minutes and found they cooked just fine. Made sure I cut one open to check it was cooked through as they don't brown up like they do when I do them in the oven. My sauce was a bit on the thinner side than I had expected but just fine.
My teenage DD had said she didn't like meatballs as I usually make them in the oven and serve with a tomato based sauce so I was very happy when she gave these the thumbs up. It was a hot day when I made them so was great to be able to do them in the Varoma and encouraged me as I haven't done much in my Varoma and the other meatballs I had tried, I hadn't liked. 5/5 from me. Will definitely make again when my younger DD is well and can taste them as she isn't keen on anything tomato based and normally has meatballs without sauce.
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Great to hear - get into varoma cooking.
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This is definitely the one Varoma dish I do regularly and the meatballs turn out really moist and tasty. I agree to double the quantity of mince for the meatballs but not the sauce components. Also, I found dill does work best. After I planted dill in my garden it took a long while to grow. I'd just about given up on it when it turned the corner and resuscitated itself! Have tried both parsley and dill for this recipe but the dill definitely is preferable for the Scandinavian authenticity. This MOTM recipe is foolproof!
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I love swedish meatballs and can't get the book for awhile as I live in a remote area. Can someplese please PM me the recipe as well please?
Thanks. : )
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Will do
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That was fast. I love this place : ) Thanls so much JD. I am going to try these tomorrow.
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I made this last night, and loved it I made golfball size meatballs and they were cooked in 25 minutes. I did leave a bit of space for the steam to get through. I doubled the meat part of the recipe, so had to do some of the meat balls in the frying pan. The others I did in the varoma and browned in the frying pan at the end.
Verdict- the ones done in the varoma and then the frying pan were much nicer :)
Served with mashed potato and lingonberry jam 5/5
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Can someone pm the recipe to me to please :) I haven't tried my varoma yet :)
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Had this tonight.
(http://2.bp.blogspot.com/_baJJCSYEBXM/TOTYNt3FNoI/AAAAAAAABEs/TW164j-UDks/s320/181110.jpg)
I'd probably give it a 4/5.
Just personal preference, I'm not so keen on dill, I did like the sauce though.
dd1 loved them, dd2 hated them, dd3 liked them, I thought they were ok, happily ate them but wouldn't rush to have them again.
Do think they would have been nicer with a go in the fry pan after cooking.
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I made the swedish meatballs last night - and it was my first dismal failure with the TM. I doubled the meat - as others have suggested - tried to make sure the steam vents were not all covered - even moed them around during cooking (which I more than doubled!!) - and my meatballs did not cook :'( I ended up having to microwave them so the kids could eat!!! What have I done wrong??? I am actually "testing" the varoma right now to make sure all is good!!! I think I must have just overcrowded?????
Another question - does anyone get strange noises occasionally at say speed 9? Also just made the marble cake from EDC and it didn't mix too well (please don't tell me my new friend is having a breakdown!!)
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I hope not Cate. Mine sometimes makes a slight noise at speed 4 but that's all. When you cooked your meatballs did you have the temperature at Varoma? Also when you moved them around did you re press the varoma button? Otherwise ,sorry can't help.
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Yes, had the temperature at Varoma. No I didn't re press varoma after moving them around - perhaps that's the problem. Today I made "Sausages" tried to make sure that I didn't have all the steam vents covered - still some were more cooked than others. Sausages were a "failure - I really think they need "fat" to work :( All trial and error!!!!
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That could be why then.
This is my favourite Sausage Recipe (http://www.forumthermomix.com/index.php?topic=3821.0) at the moment. I buy the Angus sausages from Coles. My tip when doing this is to lay out half the sossies side by side but leaving a gap between each, and then lay the other half on top - sort of criss cross, and makes a better of use of the air space in the bottom Varoma dish.
I also did this in a fashion on a Spiced Chicken and Sweet Potato (http://www.forumthermomix.com/index.php?topic=928.0) recipe ie. laid out the potato leaving gaps in between and then draped the chicken over the top.
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Thanks CP - up there for thinking. :-*
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We had this for dinner tonight and my kids devoured it. I chickened out and cooked the meatballs in the oven on baking paper partly because my baby was asleep and with the other two kids here too I wanted to get as much preparation done as I could early. Well I pulled them out of the oven (I did a double batch of meatballs and single batch of sauce and had to cook two batches of meatballs in the oven) and my 4yo and 6yo tried one and then another and then another .......... Then they kept re-appearing in the kitchen pinching them. They couldn't stop eating them ! I had to hide them or there wouldn't have been any left for dinner. So I think that's a pretty good indication that they were pretty much a hit ! When we did have dinner we had them with mash potato and veges. Will definately become a regular here ! Glad to have read about the dill being essential, otherwise I probably would have ommitted / replaced but it definately makes the dish.
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We love this meal - nobody minds the steamed meatball - can't even notice with sauce over the top. ;) It's on page 15 (this is a note to myself, as I have trouble finding it in a hurry) :D
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I just made these for dinner tonight and I must say, I was so mighty impressed at how good they tasted and how they were so like the real Ikea meatballs.
What I did differently though:
I followed the ingredients list as per the MOTM book, complete with dill, but did half pork and half mince.
I didn't steam them, but baked them instead (I only do this when I am in a hurry, as I can then cook the mash potato and steam veg in the thermie while the balls are baking in the over).
I then made this sauce on the stove (but would be better done in the thermie) http://en.christinesrecipes.com/2011/02/swedish-meatballs-with-cream-sauce-ikea.html which is such an awesome sauce recipe, that tastes just like real Ikea swedish meatball sauce. I used one teaspoon of kecap manis (sweet soy sauce) and one teaspoon of dark soy sauce. NICE sauce and perfect with the meatballs.
I also served with the Ikea Lingonberry ?? jam, which tops it all off.
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I want to try this tonight, I have lots of herbs in the garden but NO dill. I dont think I have even tasted it, can anyone suggest another herb that may be similar? or is it worth a trip to the shops rather than omit it?
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Not sure if this is too late GHM, but I definately wouldn't substitute. The Dill is the key for the flavour (otherwise they wouldn't taste like Ikea meat balls).
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http://www.forumthermomix.com/index.php?topic=4632
Thought I'd make this one instead, very bland will probably try again with some more spices. Not sure if I would bother with browning the meatballs under grill then putting meatballs back into basket, I already had used baking tray so may as well leave them in the oven. Kids impressed. DD came in from work and said are these from Ikea!
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Hi I don't have the MOTM book but from this thread a gather that dill is a key ingredient for these meatballs. I went and got a dill plant yesterday! I am going to try to make again as I have some mince to use. Can anyone tell me how much dill I use or if anyone is wiling to PM me the recipe I would be very grateful.
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GHM, if you PM me your email address I will scan it and email it to you.
Debbie
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GHM, if you PM me your email address I will scan it and email it to you.
Debbie
hi Debbie thanks for your kind offer I will send you PM when I work out how to!!!
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Lol, did you receive my email ?
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I have written down a tip to maybe double the meatball mix
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I have the recipe, thanks Debbie, I have a big bunch of dill growing in the garden, just need to get on and cook it now. Cant wait to try it, I will take on that tip CP as I find a l of the recipes don't go that far when you Are feeding hungry teens.
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Hi all,
I made these on the weekend and they worked quite well. However there was so much sauce and it was so incredibly runny that it was quite off-putting.
Has anyone been able to get the sauce to a gravy like consistency just by adding extra cornflour or do you need to reduce the liquid as well?
Thanks
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I'd reduce the liquid a bit asha and you can always add some more cornflour slurry to the sauce at the end of cooking if it is too thin. I've made this recipe but I think I prefer the other (http://www.forumthermomix.com/index.php?topic=4632.0) one on the forum. You will probably find the sauce thickens as it cools so if you make it in advance, it is probably quite OK when reheated in the microwave later.
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Thanks judydawn...I might give that recipe a go next time and see if we like that version better!
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This has been my first big TM fail. I was cooking lots of vege in the Varoma tray (with plenty of gaps) at the same time & it took well over an hr! The final result was bland & a runny sauce. I had heaps left & threw them in the bin. I'll definitely never make these again. Funnily enough though, I cooked the kids their batch earlier than the adult dinner & they loves them.
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Hi everyone. I know I am months (ok, over a year) behind the last post, and haven't read through all of them but..I bought my copy of MOTM in August and cannot find Swedish Meatballs in it anywhere. The index claims it to be on page 15 in line with what everyone else says but in mine I have Thai Chilli Pork Sausage Rolls, which incidentally is also listed in the index on page 15.
Has anyone else come across this?
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I'll send it to you arluin, that's a strange one. Chilli Pork Sausage rolls is on Page 16 in my book.