Buckwheat Meatballs for a Thin Waist

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Buckwheat Meatballs for a Thin Waist
21/08/2015
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Preparation20 min.
Cook40 min.
Тotal60 min.
Servings6
"Scrumptious buckwheat meatballs that you can munch on without worrying about your waistline."

Ingredients

  • buckwheat - 1 cup
  • water - 2 cups
  • tomatoes - 3 oz (80 g), dried and marinated
  • olive oil - 2 2/3 tbsp (40 ml)
  • onions - 1 small head
  • garlic - 1 clove
  • black pepper
  • salt
  • cumin - to taste
  • parsley - to taste
measures

How to cook

Put the buckwheat to boil in the water until the little grains crack. Then rinse, strain the excess liquid and saute.

Drain the excess oil from the dried tomatoes and chop them very finely. Add them to the buckwheat along with the finely chopped garlic and onions, season with spices.

Form 6 meatballs with moist hands, arrange them in an oven dish with baking paper and put them to bake in a preheated 356°F (180 °C) oven for about 20 min.

Serve the buckwheat meatballs with a garnish of vegetables and milk sauce.

If desired you can substitute the dried tomatoes with finely chopped peppers, grated carrots or another vegetable of your choice.

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