ABOUT THE KÖTTBULLAR WITH SAUCE:
Our absolute soul food... these small, juicy minced meat balls, covered in a creamy sauce with pasta or mashed potatoes... you even lick the plate afterwards. It all tastes so delicious :). The recipe is also super simple and very quick to make. You don't need any special ingredients and you already have most of them in the pantry at home.



THIS IS HOW THE KÖTTBULLAR ARE PREPARED:

1ST STEP
Peel the two red onions and then dice finely.

2ND STEP
Put all the ingredients (half of the chopped red onions) from the minced meatballs, except the olive oil, in a bowl and mix well. Wet your hands and form balls about 3-4cm in size.

3RD STEP
Heat the olive oil in a pan and fry the minced meatballs all over for 5 minutes . Then remove from the pan and set aside.

4TH STEP
Add the butter to the pan and fry the other half of the onions for 3 minutes .

5TH STEP
Gradually add the flour, mix well and fry until golden. Gradually add the beef broth and stir well. Then stir in the cold cream.

6TH STEP
Add the sugar, lemon juice, nutmeg, salt and pepper and stir.

7TH STEP
Allow the sauce to simmer on a low heat for about 10 minutes . Then add the minced meat balls and simmer covered for another 10 minutes .

8TH STEP
Serve with boiled pasta, boiled potatoes or mashed potatoes.

Köttbullar with sauce (simple recipe)

Foodwerk
The recipe for the Köttbullar is super easy and quick to make. The small meatballs are very juicy and covered in a creamy sauce. They taste 100x better than in many furniture stores. Simple, delicious and without flavor enhancers.
5 from 2 votes
Print recipe
PREPARATION
10minutes Min.
PREPARATION
30minutes Min.
IN TOTAL
40minutes Min.
PORTIONS
3
INGREDIENTS

1x
2x
3x
Köttbullar
500 g minced beef
1 red onion
1 tsp mustard
3-4​​ tsp breadcrumbs
1 tsp salt
1/2 tsp black pepper
3 tbsp chopped parsley
2-3​​ tbsp olive oil
sauce
1 red onion
400 ml beef broth
200 ml cream
50g​ flour​
50g​ butter​
1/2 tsp sugar
1 tsp lemon juice
1 pinch of nutmeg
1 tsp salt
1/2 tsp black pepper
INSTRUCTIONS

Finely dice the two red onions.
Put all the ingredients (half of the chopped red onions) from the minced meatballs, except the olive oil, in a bowl and mix well.
Wet your hands and form balls about 3-4cm in size.
Heat olive oil in a pan and fry the meatballs all over for 5 minutes. Remove from pan and set aside.
Add butter to the pan and fry the other half of the chopped onions for 3 minutes.
Gradually add the flour, mix well and fry until golden.
Gradually add the beef broth and stir well.
Then stir in the cold cream.
Add sugar, lemon juice, nutmeg, salt and pepper.
Allow the sauce to simmer on a low heat for about 10 minutes. Then add the meatballs and simmer covered for another 10 minutes.
Serve with pasta, potatoes or mashed potatoes.
Nutritional values
Serving: 1 serving
Calories: 883 kcal
Carbohydrates: 23 g
Protein : 35g
Fat : 72g
Sugar: 5 g
Vitamin C: 6 mg
Calcium: 109 mg

ABOUT THE CHICKEN THIGHS IN THE OVEN WITH POTATOES AND VEGETABLES:
The chicken legs in the oven with potatoes and vegetables are very easy and quick to prepare.

The chicken becomes very tender and juicy with this recipe. The skin becomes nice and crispy thanks to the spicy marinade.

Since you bake the potatoes and vegetables directly on the tray, you have prepared the entire meal in the oven. This saves a lot of time when cleaning up.

CHICKEN LEGS FROM THE OVEN – A RECIPE THAT ALWAYS WORKS.
The chicken legs from the oven with potatoes and vegetables always work. Whether for dinner for the whole family or if you have several people visiting.

You can adapt the vegetables to the respective season and, for example, replace the zucchini with Hokkaido pumpkin.

THIS IS HOW THE CHICKEN LEGS ARE PREPARED IN THE OVEN WITH POTATOES AND VEGETABLES:
1ST STEP
Rinse the chicken legs under cold water and pat dry with a kitchen paper towel.

2ND STEP
Peel the potatoes, halve them and cut each half into 3-4 wedges.

3RD STEP
Peel off the garlic cloves. Then cut the zucchini into 0.5cm thick slices. Remove the core of the pepper and cut the pepper into large pieces.

4TH STEP
Preheat the oven to 190 degrees fan.

5TH STEP
Place the vegetables and potatoes in a large bowl. Add olive oil, rosemary needles, salt, pepper and press in the 2 cloves of garlic. Mix everything well.

6TH STEP
For the marinade for the chicken thighs, press 2 cloves of garlic into a bowl. Add sunflower oil, sweet paprika, salt and pepper and stir.

7TH STEP
Then place the vegetables on a baking tray and spread them well so that they lie individually.

8TH STEP
Place the chicken legs on the baking tray and brush with the marinade. Set the remaining marinade aside for later.

9TH STEP
Place the baking tray in the oven and bake for 20 minutes . After the 20 minutes, brush the chicken thighs again with the marinade and bake for another 10 minutes .

10TH STEP
Then switch the oven to the grill function (large grill) and grill for another 5-10 minutes until crispy! DANGER! Once the grill function is on, you should keep an eye on the chicken legs, as every oven is different and sometimes it can happen very quickly.

11TH STEP
Serve the chicken thighs with the potatoes and vegetables.

YOU CAN REPLACE THESE INGREDIENTS
You can swap out the vegetables depending on the season and your preferences. How about Hokkaido pumpkin or eggplant?

TIP
Do you need more inspiration for delicious chicken recipes? Then take a look at these recipes:

Fried chicken – Asian marinated
Chicken slices with peppers
Chicken curry with pak choi and peppers

Chicken legs in the oven with potatoes and vegetables

Foodwerk
The chicken legs in the oven with potatoes and vegetables taste very juicy and delicious. The recipe is very simple and quick to prepare and tastes incredibly good.
5 out of 10
Print recipe
PREPARATION
15minutes Min.
PREPARATION
40minutes Min.
IN TOTAL
55minutes Min .
PORTIONS
3 persons
INGREDIENTS

1x
2x
3x
3 chicken legs
6 large potatoes, waxy
2 peppers red and yellow
1 zucchini
Marinade chicken legs
4 tbsp sunflower oil 2
tbsp sweet paprika
1 tsp salt
pepper
2 cloves of garlic
Marinade vegetables
2 sprigs of rosemary
2 tbsp olive oil
2 cloves of garlic
salt and pepper
INSTRUCTIONS

Wash the chicken thighs and pat dry well.
Peel the potatoes, halve them and cut each half into 3-4 wedges.
Peel off the 4 garlic cloves.
Cut the zucchini into 0.5cm thick slices.
Remove the core of the peppers and cut the peppers into large pieces.
Preheat the oven to 190 degrees fan.
Place the vegetables and potatoes in a large bowl. Add olive oil, rosemary needles, salt, pepper and press in the 2 cloves of garlic. Mix everything well.
For the marinade for the chicken thighs, press 2 cloves of garlic into a bowl. Add sunflower oil, sweet paprika, salt and pepper and stir.
Place vegetables on a baking sheet and spread them well so that they lie individually.
Place the chicken thighs on the baking sheet and brush with the marinade. Set the remaining marinade aside for later.
Place the baking tray in the oven and bake for a total of 20 minutes.
After the 20 minutes, brush the chicken thighs again with the marinade and bake for another 10 minutes.
After the baking time, switch the oven to the grill function (large grill) and bake for another 5-10 minutes until crispy. Danger! Once the grill function is on, stick to the oven, as every oven is different and sometimes it happens very quickly.
Nutritional values
​​​​Serving: 1 serving
Calories: 824 kcal
Carbohydrates: 47 g
Protein: 39g
Fat: 55g
Sugar: 7 g