Buckwheat Meatballs with Mushrooms

Ingredients

1 cup buckwheat

700 g mushrooms

3 onions

greens

salt

pepper

breadcrumbs

5 tbsp tomato sauce

1 egg

Make the buckwheat porridge: pour 1 cup of buckwheat groats into 2 cups of water, add a little salt, and cook until tender. When the porridge is ready, cover the pan with a towel and let it sit for 10-15 minutes.

Slice the mushrooms, finely chop the onion, and finely chop the greens.

Heat the vegetable oil in a frying pan and fry the onion for about 5 minutes. Add the mushrooms and fry for about 15 minutes. Season with salt and pepper and let cool.

 Blend the fried mushrooms and onions in a blender or mince. Mix the mushrooms with the buckwheat porridge (you don't have to mix all of it—it's up to you, as long as the mince is sticky) and herbs. Those not observing Lent can add an extra egg.

Form the balls, coat them in flour and breadcrumbs, and fry in vegetable oil.

Place the fried meatballs in a heavy-bottomed saucepan. Prepare the sauce: dilute the sauce with water, add spices, and salt to taste. Pour the sauce over the meatballs and simmer for about 10 minutes.

Enjoy!