Buckwheat meatballs with mushrooms
Origin of the recipe
This dish is a variation of Ukrainian and Belarusian grechaniki—cutlets made from a mixture of buckwheat and ground meat, either lean or fast. In the Lenten version, the ground meat is replaced with vegetable or mushroom mince. Buckwheat itself is rich in protein and beneficial micronutrients and is great for maintaining energy during Lent. Mushrooms, on the other hand, are an excellent additional source of protein.
What do you need for cooking?
Ingredients
-
Boiled buckwheat
-
Mushrooms
-
Onion
-
Flour
-
Tomato paste
-
Green
-
Salt and pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Non-stick frying pan
- Meat grinder
Step-by-step recipe
Step 1:
Boil buckwheat.
Step 2:
Peel and finely chop the onion.
Step 3:
Fry the onions and mushrooms in a frying pan.
Step 4:
Mix the prepared ingredients in a bowl and pass through a meat grinder.
Step 5:
Finely chop the herbs and add to the resulting minced meat.
Step 6:
Add flour, salt, pepper and mix thoroughly.
Step 7:
Form meatballs and fry in a pan.
Step 8:
Pour tomato paste slightly diluted with water over the meatballs in a bowl.
Step 9:
Bake in the oven for 5-7 minutes at 180 degrees Celsius. Serve sprinkled with herbs.
Cooking tips
You can use any mushrooms you like – small or finely chopped.
Use a non-stick frying pan for frying - this way you won't need to add oil.
