Meatballs with Buckwheat Recipe
Delicious chicken fillet meatballs in milk, thick sauce with pickled cucumbers – the perfect combination of tender meat and spicy cream sauce! For lunch or dinner – the choice is yours. Summer residents, is this recipe just for you – are we trying it? An idea from the Internet with small additions, thanks a lot to the author!
Servings
3
Cook Time
120minutes
Servings
3
Cook Time
120minutes
Ingredients
Instructions
  1. Put salted water on the fire and, after boiling, dip the bags of buckwheat into it. Cook until tender for about 20 minutes.
  2. While the flakes are cooking, prepare the meatballs. Pour oat flakes into the milk, add starch and mix. Mix and pour into the minced meat, add salt and pepper to taste, mustard, beat the minced meat 20 times.
  3. Put butter and vegetable oil in a frying pan – on a small fire. With wet hands, we make meatballs and put them in a frying pan.
  4. How to lay out everything – add fire and fry quickly on both sides until golden brown – transfer to a saucepan.
  5. Put the onion in the pan and lightly fry, sprinkle with flour, fry, stirring – if you like a not very thick sauce, take a teaspoon of flour.
  6. Cut the cucumbers into small strips.
  7. Pour the milk into the onion and add the cucumbers, stirring, bring to a boil., Try it and adjust it to your taste. Dip the meatballs in the sauce and simmer for 8-10 minutes.
  8. The meatballs are ready, and the buckwheat is ready – take the bags out of the water, let them drain and put them on a dish.
  9. Immediately serve meatballs with buckwheat porridge!
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