Meatballs with the Thermomix® take 35 minutes and make 8 pieces from 500 g of mixed minced meat (about 220 kcal per meatball). The Varoma method is the key difference here: instead of frying in a pan with oil, the meatballs are steamed for 25 minutes. The result: wonderfully juicy, no fat splatter, and the mixing bowl stays almost clean.
We often serve meatballs with mashed potatoes, fried potatoes or as a lunch with salad. They also work as burger patties in Thermomix® burger buns with our burger sauce. Children love them with ketchup, adults prefer them with mustard or tartare sauce.
Meatballs with the Thermomix®
Ingredients 0 / 9 ✓
- 1 onion
- 1 garlic clove
- 1 tbsp rapeseed oil
- 500 g mixed minced meat
- 2 tbsp breadcrumbs
- 1 egg
- 1/2 tsp salt
- 1 tsp hot rose paprika powder
- 600 g water
Instructions 0 / 4
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1
Peel and halve the onion, peel the garlic, place in the mixing bowl, chop for 5 seconds / speed 6 and scrape down with the spatula.
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2
Add the oil and heat without the measuring cup for 3 minutes / Varoma / speed 1.
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3
Add the minced meat, breadcrumbs, egg, salt and paprika and mix for 10 seconds / reverse direction / speed 3.
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4
Shape 8 meatballs from the mixture and arrange them on the Varoma tray. Add the water to the mixing bowl, place the Varoma on top and cook for 25 minutes / Varoma / speed 1.
Tip: The meatballs are great served with a sauce or vegetables. If you prefer them crispy, place them in the fryer for 3 minutes at 175 °C or briefly fry them in a pan.
Video
Nutrition per serving
Mixed minced meat: 50:50 beef and pork
Mixed mince is the classic German choice: 50 per cent beef (for flavour and firmness) plus 50 per cent pork (for juiciness and fat). Pure beef mince becomes too dry, pure pork mince too soft and fatty.
Fresh from the butcher is better than pre-packed supermarket mince: the meat has not been frozen and thawed, and loses less moisture during cooking. At the supermarket: choose organic or premium mince, which has a better fat content (around 20 per cent, ideal for juicy meatballs).
Not a fan of beef and pork? Use pure turkey mince (healthier, less fat, but drier) or a vegetarian meat substitute. With turkey mince, add more breadcrumbs and 1 tbsp of oil to the mixture for juiciness.
Why Varoma instead of a pan
In a pan, meatballs need 8 to 10 minutes per side plus constant turning and adjusting the heat. There are splashes and the smell of fat in the kitchen. On top of that, the outside is often already too dark while the inside is still raw.
In the Varoma, 25 minutes at 100 °C steam: evenly cooked through without burning. The meatballs become slightly firm on the outside and wonderfully juicy inside. No splatter, no greasy residue in the pan. If you prefer them browned: after the Varoma, fry for 1 minute in a pan with 1 tsp of oil per side over high heat.
Breadcrumbs and egg: why not a soaked bread roll
2 tbsp of breadcrumbs are enough for 500 g of mince. They absorb excess moisture and give a lighter texture. If you want the traditional recipe with a soaked bread roll: soak 1 stale roll in 100 ml of water, squeeze it out, then mix it into the meat mixture. It adds a little more lightness but requires extra effort.
1 egg binds the mixture together. Size M or L, fresh. With very large eggs (XL), add 1 extra tbsp of breadcrumbs, otherwise the mixture will be too soft.
1/2 tsp salt and 1 tsp rose paprika powder are the minimum seasoning. For a classic, old-fashioned meatball flavour, also add 1/2 tsp pepper, 1 tsp mustard (Dijon or medium-hot) and 1/2 tsp marjoram.
Reverse direction speed 3: why not blend normally
10 seconds on reverse direction speed 3 is the correct setting. Reverse direction means the blade runs blunt-side first. Instead of cutting, the Thermomix® kneads the mixture through, which is exactly what a hand does when making meatballs the traditional way.
On normal speed 3 the Thermomix® would finely chop the minced meat and the meatballs would become too paste-like. With reverse direction the fibres of the mince stay intact, so the meatball has a proper bite.
Variations: traditional, cheese-filled, fish, vegetarian
Traditional recipe: replace breadcrumbs with 1 soaked stale roll, plus 1 tbsp marjoram, 1 tbsp parsley, 1 tsp mustard. Classic northern German style.
With a cheese centre: place 1 cube of Mozzarella or feta (1 cm) in the middle of each meatball. The cheese melts during cooking and runs out when you cut in. A restaurant-quality effect.
Oven meatballs: bake the meatballs for 25 minutes at 200 °C top and bottom heat in the oven on a baking tray lined with baking paper. Less effort, great for large batches (16 to 20 pieces).
Fish meatballs: use 500 g salmon or cod fillet instead of minced meat, plus 1 tbsp mustard and 1 tbsp dill. 20 minutes in the Varoma is enough.
Vegetarian: 500 g cooked kidney beans plus 1 carrot, 1 onion, 1 egg, 4 tbsp oats and seasoning. 12 minutes in the Varoma.
Mini meatballs (party): shape 20 to 24 small meatballs (3 cm diameter) from the mixture. 15 minutes in the Varoma. Great for a buffet with cocktail skewers.
Which sauce to serve with meatballs
Dark gravy: roasting juices plus onions plus 1 tbsp flour plus 200 ml stock. Simmer for 5 minutes. Classic with meatballs and mashed potatoes.
Roasting sauce: sweat 30 g butter plus 1 onion, add 1 tbsp flour, 200 ml stock plus 1 tbsp tomato puree, simmer for 5 minutes.
Mushroom sauce: fry 200 g mushrooms in butter, add 200 ml double cream plus 50 g roasting juices, simmer for 5 minutes. Creamy and earthy.
Classic: mustard, ketchup, tartare sauce, spicy mayo. In a roll with salad, they make a great meatball burger.
What to serve with meatballs
Classic with mashed potatoes and a dark gravy. With fried potatoes and peas and carrots. With boiled potatoes and mustard. As a burger patty in homemade burger buns. With coleslaw as a German street food. In a lunchbox alongside a bread roll and carrots.
Also great cold the next day on bread with mustard or as a snack. Bavarian-style as a snack with pretzels and beer. One of the most versatile minced meat dishes.
Meatballs keep 3 days in the fridge, 3 months frozen
Cooked meatballs keep in a sealed container for 3 days in the fridge. To reheat: 5 minutes in a pan with 1 tsp oil or 8 minutes at 180 °C in the oven. In the microwave for 2 minutes, but they can become rubbery.
Frozen in an airtight package, they keep for 3 months. To thaw: leave overnight in the fridge, then reheat as above. Raw minced meat mixture should NOT be frozen (risk of bacteria after thawing).
Goes well with: mashed potatoes, cucumber salad and mustard sauce.
Goes well with: spicy minced meat balls with the Thermomix®.
