Chicken Meatballs With Buckwheat And Mixed Salad Recipe

Prepare the Chicken Meatballs

1. In a large bowl, combine 500g of ground chicken, 1 finely chopped onion, 2 minced garlic cloves, 1 egg, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. 2. Mix everything well until combined. 3. Form the mixture into small meatballs, about the size of a golf ball. 4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 5. Cook the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes. 6. Remove the meatballs from the skillet and set them aside, keeping them warm.

Cook the Buckwheat

1. Rinse 1 cup of buckwheat under cold water. 2. In a medium saucepan, bring 2 cups of water to a boil. 3. Add the buckwheat and a pinch of salt. 4. Reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the buckwheat is tender and the water is absorbed. 5. Fluff the buckwheat with a fork.

Prepare the Mixed Salad

1. In a large bowl, combine mixed greens (such as lettuce, spinach, and arugula), cherry tomatoes cut in halves, sliced cucumber, grated carrots, and thinly sliced red onion. 2. For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, salt, and pepper to taste. 3. Drizzle the dressing over the salad and toss to combine.

Serve the Dish

1. Place a portion of cooked buckwheat on each plate. 2. Add a few chicken meatballs alongside the buckwheat. 3. Serve with a generous portion of the mixed salad on the side.