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Broccoli Meatballs with Buckwheat

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Broccoli Meatballs with Buckwheat
Image: VILI-Violeta Mateva
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Preparation
30 min.
Cooking
15 min.
Тotal
45 min.
Servings
12
"Unique meatballs - tasty, healthy and very, very aromatic."

Ingredients

  • broccoli - 14 oz (400 g) frozen
  • green onions - 2 - 3 bunches
  • eggs - 1
  • breadcrumbs - 2 tbsp (30 g)
  • parmesan - 1 oz (25 g)
  • cheese - 1 oz (25 g) grated
  • salt - to taste
  • oil - for sprinkling
  • buckwheat - 3 tbsp, boiled
measures

How to make

Boil the buckwheat, strain it well. Pour cold water with a little salt over the broccoli and boil briefly until they soften.

Strain, rinse with cold water so that they retain their color and press with a spoon. Mash them into smaller pieces with a fork.

Add the egg, parmesan, breadcrumbs, grated cheese, finely chopped green onion bunches, the boiled and strained buckwheat, mix everything well.

Add a little salt to taste at the end. Scoop from the mixture with a spoon and shape meatballs with your hands.

Arrange them in a tray on top of baking paper. Bake in a preheated 370°F (190 °C) oven about 15 min. and take out into a plate.

Serve with ketchup or dairy garlic sauce. For fans of healthy food it makes for an amazing dinner - try them, they're excellent!

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