Buckwheat meatballs with mushrooms

These buckwheat meatballs with mushrooms are in no way inferior to the meat version. Don't believe me? And you try to cook.

Cooking time 40 minutes


Buckwheat 200 g

Champignons 100 g

Tomato paste 4 tbsp l.

Wheat flour of the highest grade 4 tbsp. l.

Onion 1 pc

Vegetable oil

Parsley (greens)




Boil buckwheat until cooked and salt a little.

Finely chop the onion and fry with mushrooms in a pan with vegetable oil for 2-3 minutes.

Pass buckwheat and mushrooms with onions through a meat grinder. Salt and pepper the mass.

Add 2 tablespoons flour and form meatballs.

Dip in flour and fry in vegetable oil.

Dilute tomato paste slightly with water. Salt.

Put the meatballs and simmer over medium heat for another 5 minutes.

Place on a plate and sprinkle with finely chopped parsley.

Bon appetit!