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Mushrooms and buckwheat meatballs


Ingredients for making meatballs from mushrooms and buckwheat

  1. Buckwheat groats 1 cup
  2. Onion 2 pieces
  3. 2 carrots
  4. Champignon mushrooms 650 grams
  5. Vegetable oil for frying
  6. Tomato sauce 4-5 tablespoons or to taste
  7. Salt to taste
  8. Ground black pepper to taste
  • Main ingredients: Onion, Mushrooms, Buckwheat

Inventory:

Knife, Cutting board, Cooker, Frying pan, Saucepan, Kitchen spatula, Blender or meat grinder, Glass, Grater, Plates, Tablespoon, Bowl

Cooking meatballs from mushrooms and buckwheat:

Step 1: boil buckwheat.


First we need to prepare buckwheat. Pour a small amount of cereal into a flat large plate, sort out the quarrel and pour into a glass. Once the glass is completely filled with peeled buckwheat, pour it into the pan and pour 2 glasses pure water. We put the pan on the stove, which is included on an average level, add salt to taste and bring to a boil. Cook porridge until all the water has evaporated, if necessary, the temperature of the stove can be reduced.
We cover the finished buckwheat porridge with a lid and leave on 10 - 15 minutes to reach.

Step 2: chop vegetables and mushrooms.


In the meantime, prepare mushrooms with vegetables. Onions are peeled and washed under cold running water. After we spread it on a cutting board, we cut into slices of arbitrary shape about 1 centimeter with a sharp knife and put it in a plate.

We wash the carrots under running water, remove the skin and, using a grater with medium holes, rub into chips. If desired, carrots can be chopped into small pieces with a knife. Remove the prepared vegetable in a separate plate.

We pass to mushrooms. Rinse mushrooms under running water and wipe with kitchen towels. Cut with a knife into medium slices up to 2 centimeters and leave them on a cutting board.

Step 3: prepare vegetables with mushrooms.

Next, turn on the temperature of the stove to an average level, pour a little vegetable oil into the pan and put on the burner. Put the onion in the preheated fat and stir it constantly with a kitchen spatula, fry it approximately 3 to 4 minutes to a light golden crust.

Then add the carrots, mix and through 1 - 2 minutes spread the mushrooms, salt and pepper to taste.

Fry everything for 15 - 20 minutesstirring occasionally with a kitchen spatula. With the passage of the necessary time, turn off the fire and set the vegetables aside to cool to room temperature.

Step 4: prepare the meat for meatballs.


Put the finished buckwheat porridge in a large bowl. In a bowl of a blender we transfer vegetable frying with mushrooms and chop. After that, we put the resulting mass into porridge and, using a tablespoon, mix everything thoroughly until smooth.

Step 5: prepare the meatballs.

Now we put a frying pan with high sides on the stove, pour vegetable oil and turn on the stove temperature to an average level. We form small balls, meatballs from the resulting meat and fry them until a beautiful golden crust.

Then add the tomato sauce, fill the meatballs with clean water so that it completely covers them, reduce the temperature to a low level and simmer for 15 minutes in boiling sauce.

Step 6: serve meatballs from mushrooms and buckwheat.


Meatballs are served hot to the second, along with aromatic and delicious tomato sauce. As a side dish, you can cook spaghetti, crumbly rice, mashed potatoes or vegetable salad. The original dish for the dining or fasting table is ready!
Enjoy your meal!

Recipe Tips:

- In the tomato season, it is best to cook homemade tomato sauce, because with it your meatballs will turn out even more juicy and tasty.

- If you are a big fan of fresh herbs, then be sure to add it to the minced meat. Dill is ideal for this recipe, although you can use other herbs to taste.

- Mushrooms can be replaced with any other mushrooms to your taste, and ground black pepper - with any other spicy spice.

- If, for some reason, the meatballs from the minced meat do not hold their shape, add 1 raw chicken egg.