Buckwheat And Chicken Meatballs

Buckwheat and Chicken Meatballs in Tomato Basil Sauce

This recipe combines juicy chicken meatballs with the nutty flavor of buckwheat groats, all simmered in a vibrant tomato basil sauce. It’s a hearty and satisfying dish that’s perfect for a weeknight meal.

Ingredients:

• For the Meatballs:
  • 1 pound ground chicken
  • 1/2 cup cooked buckwheat groats
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Tomato Basil Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish (optional)

Cooking Guide:

1. Prepare the Meatballs: In a large bowl, combine ground chicken, cooked buckwheat groats, panko breadcrumbs, Parmesan cheese, diced onion, minced garlic, beaten egg, parsley, oregano, salt, and pepper. Mix gently with your hands until well combined.
2. Form the Meatballs: Roll the mixture into tablespoon-sized meatballs. You can use a wet spoon to prevent sticking.
3. Cook the Meatballs: Heat a large skillet with a drizzle of olive oil over medium heat. Add the meatballs and cook for 5-7 minutes per side, or until golden brown on all sides.
4. Make the Tomato Basil Sauce: While the meatballs are cooking, in a separate pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute.
5. Simmer the Sauce: Add crushed tomatoes, chicken broth, tomato paste, dried basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Combine and Finish: Add the cooked meatballs to the simmering tomato basil sauce. Gently stir to coat and simmer for an additional 5 minutes, or until heated through.
7. Serve: Serve the Buckwheat and Chicken Meatballs hot over your favorite pasta, rice, or mashed potatoes. Garnish with fresh basil leaves (optional).

Tips:

• To cook the buckwheat groats, simply follow the package instructions. Typically, you’ll need a 1:2 ratio of buckwheat to water. Bring the water to a boil, add the buckwheat, reduce heat, and simmer for about 15 minutes, or until the buckwheat is tender and cooked through.
• If you don’t have cooked buckwheat groats, you can substitute them with cooked quinoa or brown rice.
• For a richer sauce, you can add a splash of heavy cream or full-fat milk at the end of simmering.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.