Meatballs with Buckwheat and Tomato Sauce Recipe
These meatballs with buckwheat are just worth their weight in gold. Cooking them is not difficult at all, and they will be admired by everyone who will eat them. Tender, juicy, filled with notes of piquancy. Serve them with fresh salad or mashed potatoes.
Servings
10
Cook Time
80minutes
Servings
10
Cook Time
80minutes
Ingredients
Instructions
  1. Prepare minced meat or take ready-made.
  2. Boil buckwheat, or preferably green, cool and add to the minced meat.
  3. Break into two beaten eggs.
  4. Add spices: pepper, basil, coriander, hops-suneli. Salt.
  5. Add finely chopped green onions.
  6. And put the parsley greens in the minced meat.
  7. Mash bananas with a fork and mix with minced meat.
  8. Squeeze out two cloves of garlic. Mix all the ingredients well.
  9. Boil the mushrooms, remove them with a slotted spoon, leave the broth.
  10. In the water in which the mushrooms were cooked, add 1 cube of any store-bought broth or 2 cubes prepared with your own hands (boil goose, meat, fish or vegetables, and freeze the remaining broth in ice molds).
  11. Form cutlets from the filling, put mushrooms inside.
  12. Roll the ball. I got 20 of these balls. Put it in a baking dish.
  13. Sauce for filling meatballs: pour a little balsamic vinegar into a deep bowl.
  14. Broth.
  15. And tomato sauce. Add some spices: spices for meatballs, hops-suneli, a mixture of peppers. Mix it all together. The consistency of store-bought yogurt or a little thicker.
  16. Pour the sauce over the meatballs in the mold so that each meatball gets its portion.
  17. Grate a little cheese on a fine grater and lightly sprinkle the meatballs. Preheat the oven and bake at 180-200 degrees for about half an hour. It turns out a very tasty meat, not very fatty dish! Enjoy your meal!
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