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Homemade Ikea Meatballs

Posted by Divine Chef on

Its almost $18 a pack of frozen meatballs from Ikea. But we can make that many at home easily with this recipe as a fraction of the same cost. It's freshly made, you can freeze excess, and zero preservatives and additives. If you own a Thermomix like we do, you can multi-layer cook some potatoes and veggies at the same time and use the residual water to make sauce and/or soup! For time starved families like ours where the turnaround time for meals is extremely short and munchkins are constantly hungry, this recipe works for us.

Ikea Meat Balls Recipe by Thermomix  Mincing meat with Thermomix

Ingredients

  • 200g pork (you can semi freeze cut meat cube and mince at turbo 2sec x 3 times)
  • 200g beef (you can semi freeze cut meat cube and mince at turbo 2sec x 3 times)
  • 1 large brown onion (chopped - 5sec/speed 5)
  • 1tsp of salt
  • 4-5 crackers or breadcrumbs or cornflakes (savory will be more ideal but sweet ones still turns out okay) Crushed (10sec/speed 7)
  • 2 potatoes cut into cubes or you can use baby potatoes
  • Half of carrot shredded into ribbons or baby carrots
  • A few sticks of asparagus or baby corn
  • Water for boiling
  • Chicken stock powder

Directions

  1. Place about 700g of water into the mixing bowl
  2. Add chicken stock powder into the water
  3. Mix the meat together - add salt, chicken stock powder, chopped onion and crushed crackers and knead 1 min
  4. Shape into balls and place onto oiled varoma trays together with the carrot ribbons and the potatoes in simmering basket and steam 30min/varoma/speed 1 (if you add vegetables or meat to cook soup at the same time, you'd need to go reverse)
  5. Remove the meat, potatoes and veggies when they are done and set aside
  6. To make the meat sauce, use the quantity required (about 220g/or 1 cup)
    • Add cooking cream (I add about 50g), 1 TBSP soy sauce (for colour and taste) or 1tsp salt, 1 tsp chicken stock powder, 1 tsp lard/duck fat, 50g potatoes, 20g cheese and blend till smooth then cook at 7min/98deg/speed 2 to make my sauce
    • Plate the sauce with the cooked meat balls and vegetables
  • To make a western thick soup
    • Add vegetables from your fridge into the water when steaming the meat and carrot ribbons
    • After the steamed food in varoma and simmering basket are removed, add some cooking cream or 1TBSP flour (or 50g potatoes), 30g cream cheese, salt and pepper to taste into the remaining water in the mixing bowl, to cook for 20min/98deg/speed 2 then blend smooth for 1 minute/speed 9-10, after cooking is completed for your western thick soup. Serve hot.

 Recipe is adapted from Thermomix Singapore's Festive Delights cookbook.

#ThermomixSingapore #ThermomixRecipes #Ikeameatballs #ikeameatballhack #copycatrecipe


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