Recipe: Savory Buckwheat Meatballs

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Being vegan doesn’t have to mean ditching your favorite comfort meals—including meatballs! I love this recipe because it’s so savory and delicious. I’ve tried it out on many a meat-eater and had them asking for seconds—as well as the recipe.

You can place these meatballs on top of spaghetti and tomato sauce, in a wrap, even in a soup. This recipe can also be used to make fantastic burger patties or a hearty loaf.

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Savory Buckwheat Meatballs Recipe

Savory Buckwheat Meatballs

Makes: 20-24 balls.
Prep Time: 15 min. Cook Time: 30 min.

Ingredients

• 1/2 cup toasted buckwheat, aka kasha (dry measure)
• 1 cup water
• pinch sea salt
• 2 Tbsp ground flax or chia seeds
• 1/4 cup water
• 2 Tbsp tomato paste (or ketchup)
• 1 Tbsp stone ground mustard
• 2 Tbsp tamari (soy sauce – use wheatfree/gluten-free if needed)
• 1 Tbsp mixed dried herbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp paprika

Directions

1. Put the buckwheat in a small pot with the water and pinch of salt, and bring to a boil. Turn down to simmer, covered, for about 5 minutes. Note: If you use untoasted buckwheat, it will take more like 20 minutes to cook after boiling.
2. Preheat the oven to 350 degrees F.
3. Mix together the ground flax with the 1/4 cup water and leave to sit.
4. Mix together the seasonings in a large bowl, then add the cooked buckwheat and soaked flax and stir to combine.
5. Shape spoonfuls of the mix into small balls, and put in the oven for 30 min.
6. Once the meatballs are done, take them out of the oven, and let cool for a few minutes before handling.
7. Serve atop a bed of whole grain spaghetti (or cooked spaghetti squash) and tomato sauce.

Homework:

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