Main Page
Festive table
Meatballs with buckwheat in a frying pan

Skillet Meatballs with Buckwheat

A tasty, filling everyday dish for the whole family! These skillet meatballs are made with ground meat and buckwheat. You could swap the buckwheat for pearl barley or rice. The dish is very satisfying, pairs perfectly with any vegetable side, and looks right at home on a party table too.

Julia M.

Recipe author

Meatballs with buckwheat in a frying pan

Composition / ingredients

Servings:

Minced meat

400

Buckwheat

120

Onion

Eggs

Sour cream

Tomato paste

Flour

Vegetable oil

Water

400

Salt

Spices dry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 48 % 14 g

Carbohydrates 31 % 9 g

183 kcal

GI: 22 / 67 / 11

Cooking method

Step 1:

How do you make skillet meatballs with buckwheat? Gather the ingredients. You can use any kind of ground meat; I'll use ground pork.
Step 2:

First, cook the buckwheat. Rinse it a few times in cold water, then cover with water at a 1:2 ratio, bring to a boil, and cook covered over low heat for 10–12 minutes. Once all the liquid has been absorbed, take it off the heat. Let the cooked buckwheat cool a little.
Step 3:

Use a roomy bowl and combine the buckwheat and ground meat in it.
Step 4:

Add the finely chopped onion and the egg to the bowl. Season with salt and spices to taste. Mix everything well until evenly combined, then slap the mixture against the bottom of the bowl. This firms up the mixture so the finished meatballs hold together while cooking.
Step 5:

Pour a little vegetable oil into a hot pan. Roll the meat mixture into small meatballs and place them in the pan.
Step 6:

Brown them on all sides.
Step 7:

In a separate dry pan, toast the flour until it's lightly fragrant, then let it cool.
Step 8:

Add the water, sour cream, and tomato paste to the flour. Add a little salt. Bring the sauce to a boil.
Step 9:

Pour the sauce over the meatballs and simmer them, covered, for about 15 minutes.
Step 10:

The finished meatballs are so tasty and filling! Enjoy!

For consistently delicious results, it helps to choose good-quality buckwheat and rinse it well before cooking.
Everyone's tolerance for salt, sweetness, tang, and heat is different, so always adjust the spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are easy to overdo — chili pepper, for one.
To keep the cream and sour cream in the sauce from curdling, add them gently and avoid a hard boil once they're in.