Meatballs With Buckwheat And Salad Recipe

Prepare the Meatballs

1. In a large bowl, combine ground meat (beef, turkey, or your choice), breadcrumbs, finely chopped onion, minced garlic, egg, salt, pepper, and your favorite herbs (such as parsley or thyme). 2. Mix well until all ingredients are evenly combined. 3. Shape the mixture into small balls about the size of a walnut. 4. Heat a skillet over medium heat with a little oil and cook the meatballs until browned on all sides and cooked through, about 10-12 minutes.

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 rinsed buckwheat to the boiling water, reduce the heat to a simmer, cover, and cook for 15-20 minutes until the buckwheat is tender and the water is absorbed. 4. Fluff with a fork and set aside.

Prepare the Salad

1. In a large bowl, combine mixed greens, cherry tomatoes (halved), cucumber slices, and any other preferred salad vegetables. 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make a simple vinaigrette. 3. Drizzle the vinaigrette over the salad and toss to combine.

Assemble the Dish

1. On a plate, serve a portion of cooked buckwheat. 2. Add a serving of meatballs on the side. 3. Finish with a generous helping of the fresh salad. 4. Optionally, garnish with fresh herbs or a sprinkle of grated cheese.