Chicken meatballs with buckwheat and cheese
4 servings
80 minutes
Chicken meatballs with buckwheat and cheese are a combination of simple yet incredibly aromatic ingredients carefully gathered in one dish. This recipe embodies the coziness and traditions of Russian cuisine, where buckwheat is an essential part of the diet. Tender chicken fillet mixed with fragrant onion and buckwheat creates the perfect base for appetizing meatballs, while the melting cheese inside is a pleasant surprise with soft creamy notes. Baked in a delicate sauce of sour cream and cream, they acquire delightful juiciness and rich flavor. This dish is perfect for a cozy family dinner, warming you with its warmth and rich aromas. It can be garnished with herbs or fresh vegetables to complement the harmony of flavors. Such a combination makes the meatballs not only tasty but also nutritious, filling you with energy and enjoyment from food.
1
Blend the fillet to turn it into tender minced meat (or use a meat grinder).
- Chicken fillet: 900 g
2
We'll clean the onion and blend it.
- Onion: 2 pieces
3
We cook the buckwheat until half-cooked and then blend it.
- Buckwheat groats: 120 g
4
Mix the minced meat, onion, egg, buckwheat, salt, and spices to taste. After mixing, place it in the refrigerator for 15-20 minutes.
- Chicken fillet: 900 g
- Onion: 2 pieces
- Chicken egg: 1 piece
- Buckwheat groats: 120 g
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
5
Meanwhile, we cut the cheese into small sticks (this is the filling for the meatballs).
- Cheese: to taste
6
We form a meatball from the minced meat, hiding a piece of cheese in the middle.
- Chicken fillet: 900 g
- Cheese: to taste
7
Place the meatballs in a dish (either non-stick or greased with a little vegetable oil). Mix sour cream and cream (milk), and you can add herbs. Pour this mixture over the meatballs. Sprinkle grated cheese on top.
- Sour cream: 120 g
- Cream 10%: 50 ml
- Cheese: to taste
8
Bake at 200 degrees for 30-35 minutes.
- Chicken fillet: 900 g