Buckwheat with Meatballs, Zucchini and Eggplant (in a Pan)

Buckwheat with minced meat is a fairly common dish that is difficult to surprise eaters. But it is worth showing a little imagination, and buckwheat with minced meat will turn into a bright, very tasty dish that will be difficult to refuse. We will make meatballs from minced meat, take seasonal vegetables (eggplant, zucchini, bell pepper, and tomato), cook it all together with buckwheat in a frying pan – and delicious lunch or dinner was a success!

Summary

Ingredients

• Buckwheat groats – 150 g
• Minced meat (pork) – 300 g
• Zucchini – 150 g (0.5 pcs.)
• Eggplant – 150 g (1 pc.)
• Sweet pepper – 100 g (1 pc.)
• Tomato – 160 g (1 pc.)
• Carrots – 60 g (0.5 pcs.)
• Onions – 80 g (0.5 pcs.)
• Garlic – 1 clove
• Salt to taste
• Ground black pepper – to taste
• Water (boiling water) – 350 ml
• Sunflower oil (for frying) – 70 ml
• Fresh parsley (for serving) – several sprigs

Instructions

1. Put the minced meat in a bowl (I have pork), add a little salt and black pepper to it.
2. Stir the minced meat well.
3. With your hands soaked in water, mold small balls from the minced meat – meatballs.
4. Heat sunflower oil in a frying pan and fry the meatballs for 3 minutes over high heat, until the color changes from red to gray.
5. Peel and wash onions and carrots. Cut the onion into thin quarter rings and the carrots into thin semicircles.
6. Put the onions and carrots in a skillet with the meatballs and fry everything together for a couple of minutes over medium heat.
7. Wash the zucchini, cut off the edges. Cut the courgette into semicircles. Wash and peel the eggplant (optional), cut into semicircles. Wash the bell peppers, remove the inner partitions with seeds and cut into squares or strips.
8. Place the eggplant, squash, and peppers in the skillet. Continue to fry everything together over medium heat, stirring frequently, for 5-7 minutes.

   

9. Grate the tomato on a coarse grater so that you get a tomato puree, and the skin remains in your hand.
10. Rinse the buckwheat and send it to the pan.
11. Add tomato puree and chopped garlic clove there. Season with salt to taste.

    

12. Pour in boiling water and stir the contents of the pan.
13. Cover the pan with a lid and simmer after boiling water over low heat until buckwheat is cooked (15-20 minutes).
14. Then add the chopped parsley.
15. Stir and remove the pan from the stove. The dish is ready.

    

16. Serve hot buckwheat with meatballs, zucchini, and eggplants.

Enjoy your meal!