Pork meatballs are always a little juicier and more tender, because the meat itself is fatter than beef or chicken. And with buckwheat, they are also original, very tasty, hearty and healthy, and perfectly combined with any side dish. For a rich flavor, you can add a little Georgian spices.
Ingredients
- Minced meat - 300 g
- Buckwheat - 120 g
- Chicken eggs - 1 piece
- Onion - 40 g
- Sour cream - 1 art.l.
- Tomato paste - 2 tbsp.l.
- Flour - 1 tbsp.l.
- Carrots - 1 piece
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the buckwheat until tender, cool it and send it to the minced meat with egg, spices and chopped onion.
Knead the minced meat until smooth, form small meatballs and lightly fry in oil on all sides.
Separately fry finely chopped carrots until soft, add flour to it and mix.
Add sour cream and tomato paste, pour water to the desired consistency of the sauce and boil.
Add the meatballs to the sauce and simmer under the lid until tender, about 20 minutes.
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